Decadent, original, easy and gluten free! Need I say more…  Thank you to Honey and Co for the recipe.  I have adapted it for Thermomix here.  Personally, I like the Tahini cream so much that I prefer to make the cookies single, and use the tahini cream as icing on top.

Dough:

40g unsalted butter

250g 70% dark chocolate

2 eggs

150g light brown soft sugar

20g cocoa powder

50g 70% dark chocolate chopped

Filling:

40g tahini paste

50g full fat cream cheese

50g double cream

25 g icing sugar

1. Preheat oven to 200C and line two trays with baking parchment.
2. Melt the butter and chocolate together over a double steamer. Meanwhile insert butterfly whisk, whisk the egg whites to soft white peaks, speed 3.5 for a few seconds, add the sugar a few spoonfulls at a time through the lid whilst still beating at 3.5 speed.  When the sugar is incorporated, add the cocoa powder and chocolate chunks and fold with the TM spatula.
3. Make about 14 heaps of cookie dough on the baking trays using a piping bag or two spoons.  Leave at least 5cm between cookies.  Bake for 9 minutes until crusty but still very soft.  Remove from the oven and allow to cool on the tray.
4. Now make the filling.  In a clean TM bowl, insert the whisk, put all the cream ingredients in, and mix at speed 3 for just 3 seconds (it will depend on how cold your cream cheese etc. is).  Be careful not to over mix.  You want a smooth, creamy consistency that still holds its shape.
5. Pair the cookies, spread a spoonful of the tahini cream on one and top the sandwich the the other cookie.
6. These cookies will last in the fridge for a few days.