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black sesame

Vegan Black Sesame Coconut Milkshake

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So I’ve been on a bit of a black sesame kick lately (i.e. I made black sesame powder from a giant bag of seeds and now I want to put it in everything). They’re nutty and delicious, and there’s just something about making desserts gray that is just so neat to me.

Now black sesame ice cream is nothing new,  but this Black Sesame Coconut Milkshake is vegan, low in sugar, and made with very few ingredients. And it’s delicious! The black sesame powder is like a flavor bomb for this milkshake. That’s why I really only recommend you make the powder yourself. It’s super easy, and you’ll be left with lots of yummy black sesame powder to do as you please.

This recipe does take some major prep time – you’ll need to freeze your coconut cream ahead of time. So if you’re in the mood for a milkshake, like, right now, then this recipe probably isn’t for you. But if you’re willing to wait a day, then read ahead and get to freezing! Happy milkshaking!

Black Sesame Coconut Milkshake
Serves 1-2

1 can full fat coconut cream
3 Tbsp agave
3 Tbsp nut milk
1/4 cup toasted black sesame powder*
Dash fine sea salt

1.) The day before, pour your coconut cream out onto a parchment-lined baking sheet and freeze. If your can of coconut cream is separated/solidified, then scoop and pour it all into a heatproof bowl and microwave until smooth; then freeze.

2.) Break up the frozen coconut cream and add the pieces to your blender. Add the agave, nut milk, sesame powder, and salt. Blend until smooth. Enjoy!

*Black Sesame Powder

1.)  Toast a bag of black sesame seeds by heating them in a clean pan over medium heat. Stir frequently until you begin to smell the sesame seeds – you should notice a very distinct nutty aroma.

2.) Immediately blend the sesame seeds in a blender or food processor until you have a fine meal. Store “powder” in an airtight container at room temperature. 

Chewy Black Sesame Olive Oil Cookies (dairy-free!)

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Okay, so I’ve been meaning to create some kind of sesame cookie for the longest time. I mean, who can resist all the cute, sesame-covered cookies on Instagram? I can’t. They’re beautiful, I love sesame, and I love cookies. When I set out to create my own black sesame cookie, I quickly ditched the idea of rolling my dough balls in sesame seeds. It was just too much for me. Instead, I whipped up a quick black sesame powder by toasting and then blending my black sesame seeds. And OMG. The powder is amazing. I added it to the dough and then sprinkled the dough balls with sesame seeds, and these cookies are the perfect, chewy black sesame cookie. Like, three days later these cookies are still chewy and delicious.

I added olive oil to this dough, because I really wanted these cookies to be chewy. And I love olive oil. I like the taste, and we use it for everything at our house. But if you’re only here for the black sesame, that’s cool, too. You can use any kind of neutral, vegetable in these cookies. I don’t recommend any other replacements as I haven’t tried them, and cookies in general are usually pretty finicky. You’ll definitely need to chill your dough, and even then, the dough will be quite sticky and wet when you go to make your dough balls. With this recipe, the final, cooled cookie will look totally different than what you pull out of the oven, so keep that in mind (and don’t worry when you pull puffy cookies out of the oven) and happy baking!

Chewy Black Sesame Olive Oil Cookies (dairy-free!)
Makes 12 cookies

1 cup all-purpose flour
1/2 cup black sesame seed powder*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1/3 cup extra virgin olive oil
3/4 cup coconut sugar
1 large egg + 1 large egg yolk, room temp
1 tsp vanilla extract
1-2 Tbsp black sesame seeds to sprinkle (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

2.) Meanwhile, make your black sesame seed powder by toasting at least 1/2 cup of black sesame seeds in a dry pan set on medium heat. Stir sesame seeds frequently until the nutty aroma fills the air and the pan begins to smoke a bit. This step took me between 5 and 8 minutes, and it was very obvious when the seeds began to release their aroma. Next, you’ll blend the toasted seeds in a blender or food processor until you have fine crumbs.

3.) In a medium bowl, whisk together the flour, black sesame powder, baking soda, baking powder, and salt; set aside.

4.) In a large bowl, mix together the coconut sugar and olive oil. Whisk in the egg, egg yolk, and vanilla extract until totally combined. Add liquid ingredients to dry and use a large spatula or spoon to gently mix the ingredients together. Cover and refrigerate for at least 2 hours.

5.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop 1.5 Tbsp balls of dough, 6 at a time, onto a small plate or cutting board. Your dough will be very soft, so you’ll want to put the rest back in the refrigerator. Roll each dough ball smooth and place on your baking sheet, using your fingers to gently shape the dough into a neat ball. The dough balls will begin to spread and flatten a bit while you’re working – this is normal. Sprinkle the tops with whole black sesame seeds (toasted or untoasted).

6.) Bake the cookies at 350°F for 5-7 minutes or until cookies are puffy and the centers no longer look wet. Allow cookies to cool on the baking sheet for 5 minutes. After the first minute, you can use your fingers to gently push the edges of each cookie into a neater circle, if desired (I did this). Transfer to a cooling rack. Your cookies will deflate and soften up the longer they sit. I actually found them to be softer the next day! Store cookies in an airtight container at room temperature. Enjoy!

*I highly recommend making your own – it’s super easy! Plus, there may be a difference in moisture content in homemade vs store bought black sesame powder.