Denise says:

These are quick, easy, vegan,  sugar free and if you use gluten free oats – gluten free too!  And above delicious as a quick treat.


  • 3 tablespoons tahini
  • 40g cocoa powder
  • 50g coconut oil
  • 50g maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 2 tablespoons water
  • 260g rolled oats
  • Flaked sea salt, for garnish
  • Sesame seeds, for garnish


  1. Take out 16 small cup cake liners and place on a small baking tray.
  2. Place the tahini, cocoa powder, coconut oil, maple syrup, vanilla extract, cinnamon and salt in a saucepan. Melt for 2 minutes, then stir until full combined and smooth but not hot. Stir in the rolled oats and 2 tablespoons water – sufficient to bind the mixture together.
  3. Spoon about 2 tablespoons each into the cupcake liners and spread if necessary, to make flat biscuits in the bottom of the cups.
  4. Top with sesame seeds and flaked sea salt.
  5. Freeze for 20 minutes. Store refrigerated or frozen.
  6. Keep refrigerated as close as possible to serving.