Sesame Charcoal Biscuits with Ginger Ganache by Amy Levin

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These Sesame Charcoal Biscuits with Sweet Ginger Ganache are the ideal treat for people who like multi textural snacks. The Sesame Charcoal Biscuit is crunchy, sweet and aromatic from the sesame seeds and the ganache is beautifully paired by adding some ginger to bring some depth of flavour to the cookie.

I think we’ve all seen the recent surge in charcoal being used in cooking. Charcoal is being touted at a superfood and one that has, it seems, endless medicinal benefits. I am always skeptical about these things unless they are coming from trusted sources. However, I have been using charcoal on and off for years while treating intestinal issues and I can vouch for how effective it is at helping with die off symptoms of candida and such things. Because of this, I felt good about venturing into the world of its culinary uses.

Charcoal (unsurprisingly) has a grainy, ashy texture, but the flavour is creamy and has gentle notes of vanilla. We used it this past weekend in the Fundamentals class as a colourant in white chocolate and the colour was amazing. I’ll definitely be using it for a long time.

Because of it’s texture, I find it pairs well inside something with crunchy texture already. These biscuits are awesome, from a taste perspective and aesthetically speaking. The sesame and ginger pairs very well with the charcoal — a stunning combo.

If you enjoy these cookies, you might also like my Raspberry Hazelnut Candy Bars.

Rate This Recipe

4.67 from 9 votes

Sesame Charcoal Biscuits with Sweet Ginger Ganache

Ingredients

Sesame Charcoal Biscuits

100 g sesame seeds soaked 2 - 4 hours and drained
100 g buckwheat soaked 1 hour, strained and rinsed
50 g water or as needed to blend
20 g raw activated charcoal powder
15 g golden flax soaked in 60g water for 1 hour
100 g coconut sugar
½ tsp toasted sesame oil
Pinch of sea salt
10 g ground golden flax
10 g coconut flour

Sweet Ginger Ganache

100 g cacao paste shaved
40 g coconut oil
60 g honey or maple syrup
1-2 tbsp ginger juice
1 tsp tamari
½ tsp toasted sesame oil
Pinch sea salt

Instructions

Sesame Charcoal Biscuits

When straining the sesame seeds, suspend them in a strainer / sieve over a bowl for about 5 minutes to be sure they have drained as much water out as possible, otherwise they will get diluted by the excess water.
Transfer the strained sesame seeds and all remaining ingredients to a food processor, except the coconut flour and ground flax, and process until the buckwheat is well broken down, the sesame seeds can remain whole.
Add the coconut flour and ground flax and blend to combine.
Transfer to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
Score the mix into the size and shape you like. I scored mine into 2 ½ inch rounds, but you can score into whatever shape you like.
Dehydrate for 15 hours at 115F and, once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout.
Break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months. If you choose to make rounds, the extra bits can be ground up and used as garnish on truffles or as the base of a pie crust. Just use them in place of the nuts.
Allow the biscuits to cool before adding the ganache.

Sweet Ginger Ganache

Melt the cacao paste and coconut oil down over a double boiler.
Remove from heat and whisk in the remaining ingredients.
Allow the mixture to cool at room temp until it’s thickened up about 50%
You can speed the cooling process by stirring the ganache in a larger bowl, similar to tempering.

Assembling the Sandwiches

If the biscuits have rough edges from being scored, tidy them up a little by filing them with a microplane or fine grater.
Lay the biscuits out in pairs on a baking tray lined with cling film and make space in the fridge to set them.
Once the ganache is thickened enough that it won’t run when added to the biscuit, spoon or pipe about 1 ½ tsp to the centre of the biscuits and very gently press the other one on top so the ganache fills to the edges.
Pop the tray in the fridge to set the ganache, about 10-20 minutes.
Store in an airtight container for 1-2 weeks.