Sesame and Maple Syrup Treats

These are quick to make although they require some dexterity unless you use small cake moulds. I usually stack small heaps onto the baking parchment and then bake but they tend to break apart so using moulds makes sense. These cookies are egg free, gluten free, lactose free and vegan. I absolutely love the combination of maple syrup and pecan nuts and I truly believe that these two ingredients were separated at birth. Just make sure you use organic, pure maple syrup as some brands only use sugar syrup with maple flavouring and colours. Now that is just nasty! Why would you want to ruin the delicious taste of maple syrup by faking it? Some things I just don't understand.

These are absolutely lovely and so healthy

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Sesame and Maple Syrup Treats

Makes 25-30 treats


  • 50 grams (1¾ oz) pecan nuts, chopped fairly finely
  • 50 grams (1¾ oz) dark organic chocolate (with raw cane sugar), chopped fairly finely
  • 40 grams (1½ oz) almond slivers, chopped fairly coarsely
  • 200 grams (7 oz) sesame seeds
  • 135 grams (4¾ oz) sunflower seeds
  • 100 millilitres (3½ fluid oz) pure maple syrup (organic, without added sugar)
  • 80 grams (3 oz) raisins or sultanas
  • 50 grams (1¾ oz) desiccated coconut


  1. Chop the 50 grams dark chocolate and 50 grams pecan nuts fairly finely.
  2. Chop the 40 grams almond slivers fairly coarsely.
  3. In a large bowl, combine 200 grams sesame seeds, 135 grams sunflower seeds, 80 grams raisins, 50 grams desiccated coconut, the almond slivers, pecan nuts and the chocolate.
  4. Add the 100 millilitres maple syrup and with a large wooden spoon, combine everything carefully.
  5. Place baking parchment on a baking tray.
  6. Drop heaped teaspoons of the mixture onto the baking parchment. It can be quite tricky to keep the mixture together but try to arrange it so that it sits in one heap (instead of spread out). You might need some dexterity and patience here but I promise it will be worth it! You can also use a small ice cream scoop if you prefer.
  7. Bake at 80 degrees Celsius/175 Fahrenheit/Gas Mark (near to lowest setting... lower than 1/4), for 20 minutes. Reduce the heat and bake at 50 degrees Celsius/122 Fahrenheit/Gas Mark (absolutely lowest setting... much lower than 1/4) for further 20 minutes.
  8. Turn the oven off and let the cookies cool (in the oven) for 10 minutes.
  9. If the sesame tops are very much spread out, you have the opportunity here to mould them further since they will still be fairly soft. Do this with your fingers (push together in a small heap). They will become harder once they cool.
  10. Let cool completely.


  • For this recipe I prefer to use the maple syrup instead of the agave nectar (the agave nectar is "softer" than the maple syrup). You can also try acacia honey if you prefer.
  • You can use more dates instead of the raisins.
  • You can use carob instead of the chocolate.
  • You can use milk chocolate instead of the dark chocolate.
  • You can use dried apricots and apples and various types of nuts and seeds such as walnuts, pumpkin seeds, black sesame seeds, hazelnuts pistachio nuts and more.
  • If you prefer, you can press the mixture into a square (25 centimetres/10 inches) pan and cut into slices once almost cool.