Almond, tahini, raspberry heart biscuits (vegan & gluten free)

This is my second valentines recipe this year – an excuse to make something cute and joyful which I think is much needed.

My almond, tahini, raspberry heart biscuits combine some of my favourite ingredients – ground almonds, tahini, sticky sweet raspberry jam and little white miso into the mix which adds depth of flavour. But don’t worry if you don’t have any miso – just add some nut butter instead.

I think these biscuits would make a lovely treat for valentines day or any time you fancy whipping up a cute sweet snack in minutes.

I hope you enjoy, sending lots of love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  30 minutes preparation time
  20 minutes cook time


  • 200g ground almonds 
  • 3 tbsp tahini
  • 2 tbsp maple syrup
  • 6 medjool dates pitted
  • 1 tbsp white miso – If you don’t have any add 1 tbsp peanut butter
  • 2 tbsp buckwheat flour
  • Pinch sea salt flakes  – optional


  • 4 tbsp raspberry jam


  1. Pre heat oven to 180c 
  2. Line baking tray with baking paper. 
  3. Add all the ingredients to a food processor and blitz to combine.
  4. Scoop up the mix, squeeze together to combine and roll into a ball then roll out with a rolling pin.
  5. Using heart shaped cookie cutters – Cut out 8 large hearts and then smaller ones out of the centre of 4 of the hearts.
  6. With a pallet knife carefully place the hearts on a lined baking tray. Remove the smaller hearts and place on the tray separately.
  7. Bake for 15 minutes, allow to cool before spreading jam over the solid heart. Place the heart with a whole over the top.

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