Chewy Chocolate Tahini Cups

Crunchy base. Chewy tahini filling. Silky chocolate on top. Yes please!

This recipe makes either 10 regular cups or can be spread into a larger pan to make slices.

Any leftovers? Make bliss balls and chocolate pralines. Life is good.

RECIPE FOR CHEWY TAHINI CHOCOLATE CUPS

Ingredients for the base:

1 cup nuts, half almonds half brazil or cashew

5 medjool dates, depitted

1 pinch of sea salt

Preparation of the base:

Coarsely grind nuts in your blender or food processor.

Add salt and pitted dates, keep blending until mix sticks together.

Shape into flat disks and place into muffin cups.

Ingredients for the filling:

1/2 cup tahini, hulled

3 TBSP liquid sweetener – coconut nectar, rice syrup (not raw), honey (not vegan), maple syrup (strong flavor, not raw), agave nectar

1 vanilla bean, scraped

Preparation of the filling:

Stir ingredients for filling together, add a tablespoon to each cup.

Ingredients for the chocolate glaze:

1/2 cup coconut oil, melted

1/2 cup raw cacao

1/4 cup liquid sweetener

1 pinch of sea salt

Preparation of the chocolate glaze:

Stir chocolate ingredients together, add more cacao if you prefer a darker chocolate.

Pour on top.

Freeze for 15 minutes, keep refrigerated until serving.

Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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