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
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.
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!