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almond-tahini-raspberry-heart-biscuits-vegan-gluten-free 1a

Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)

These delicious heart biscuits combine lovely ingredients–ground almonds, tahini, sticky sweet raspberry jam - and they look so cute! Perfect for Valentine’s Day.
Prep time: 30 minutes
Cook time: 20 minutes
4 servings
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Ingredients

  • 200 g 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

Instructions

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