Heat a small pot over medium-low heat. Once warm, add maple syrup, non-dairy milk, coconut oil, cacao and vanilla. Mix well with a whisk until glossy and warm. Set aside.
In a large bowl combine coconut, oats, 1/4 cup sesame seeds and sea salt. Add maple syrup mixture and mix well to combine. Add tahini and mix well to combine.
Using a small cookie scoop or heaped tablespoon, drop cookies onto a parchment-lined sheet pan. Sprinkle with remaining sesame seeds.
Place in freezer for at least 30-45 minutes to set. Once hardened transfer to an air-tight container. Cookies will keep for a week in the freezer.
Amanda Laird, a Registered Holistic Nutritionist, teaches women how to eat so they don’t feel like shit. Specializing in hormonal and menstrual health, Amanda uses an intuitive, weight-neutral approach to eating well (most of the time). She lives in Toronto with her husband and 18-month-old daughter.