Recipe: Chewy Chocolate Tahini Cups

1 cup nuts, half almonds half brazil or cashew

1 pinch of sea salt

Coarsely grind nuts in your blender or food processor.

Shape into flat disks and place into muffin cups.

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

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

1/2 cup coconut oil, melted

1/2 cup raw cacao

1/4 cup liquid sweetener

1 pinch of sea salt

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

Pour on top.

Freeze for 15 minutes, keep refrigerated until serving.