When I was a kid, tahini and honey sandwiched between thick rice cakes was a regular snack. Despite rolling my eyes and grumbling about it then, I now love this flavour combination. This recipe is inspired by a food trend I’m also loving: decadent vegan chocolate, rich with coconut oil, nuts and natural sweeteners. I used real chocolate in mine, as I couldn’t resist, but I love these ‘healthy’ flavours with the buttery pastry. — Phoebe