Carob Tahini Shortbread

Carob Tahini Shortbread

This family-friendly recipe is made of a shortbread base, layered with a smooth, ojas-building date and tahini paste, and finished with a carob topping. Dates are a deliciously sweet and nourishing alternative for sweet treats made previously with refined sugar. They also add to our ojas reserves. Ojas is a subtle essence that brings vitality, luster and glow to our being. 

Tahini is made from sesame seeds, which brings vata calming qualities to this recipe as well support for bones, hair and teeth. The sweet taste, madhura rasa, is also a calming influence for vata. 

Enjoy Carob Tahini Shortbread as part of a meal to satisfy the sweet taste. 


Augmenting and Extractive





  • 1 ½ cups wheat flour and ½ cup brown rice flour
  • ⅓  tsp. mineral salt
  • ½ tsp. ginger powder
  • ½ tsp. cinnamon
  • 3 Tbsp. ghee
  • ⅓-½ cup warm water

Date and Tahini Paste

  • ⅔ cup chopped dates soaked in hot water for 30 minutes
  • 1 Tbsp. raw carob powder 
  • 2 Tbsp. raw tahini
  • Use some of the date water to make a smooth paste 


  • 3 tsp. raw carob powder
  • 2-3 tsp. coconut oil 


  1. Mix flour, ghee, spices, and salt. Add water to make a firm but soft dough.
  2. Press the dough into a baking dish until it’s approximately 1 inch deep.
  3. Bake at 350F or 190 C for 20-25 minutes or until golden and soft.
  4. Blend the soaked dates, tahini, carob and a small amount of water to create a smooth paste. 
  5. Spread the date paste over the baked base after it cools a bit. 
  6. In a small dish, mix the coconut oil with the carob powder and stir to remove any lumps. Pour a thin layer over the top of the date paste layer. 
  7. Cover and sit for 1 hour to allow the carob layer to set. 
  8. Enjoy at room temperature for a happy agni.


  • Ghee may be substituted for coconut oil.
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