Sugar-free tahini caramel choc cups

Tahini _cups _large

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Makes 12. Preparation time: 40 mins.


Tahini caramel
1 cup (150g) raw cashews
3 cups (750ml) water
220 g dried dates, chopped coarsley
1/3 cup (45g) coconut butter
1/4 cup (65g) unhulled tahini (sesame seed paste)
1/3 cup (80ml) pure maple syrup
1 tsp sea salt flakes
1/4 cup (60ml) water, extra

220 g dried dates, chopped coarsley
1 cup (140g) macadamias, chopped coarsley
2 tbsp cacao nibs

Chocolate layer
1/2 cup (80g) coconut butter
1/2 cup (125ml) pure maple syrup
1/2 cup (50g) cacao powder
1  vanilla bean, split lengthways, seeds scraped
2 tbsp hot water

Place cashews in a medium bowl; cover with the water, stand 2 hours.
Meanwhile, grease a 12-hole (1/3-cup) muffin pan. Line each hole with two 12cm x 1cm strips of baking paper crossed over one another.
Make base: process dates to a coarse paste. Add macadamias and cacao nibs; pulse until coarsely chopped. Press rounded tablespoons of the mixture firmly into each hole. Refrigerate.
4  To make caramel: drain cashews well. Process cashews, dates, coconut butter, tahini, maple syrup, salt and the extra water until smooth.
Spoon rounded tablespoons of the caramel equally over bases; using wet fingers, level the mixture.
Make chocolate layer: place coconut butter and maple syrup in a small saucepan over medium heat, stir until melted; remove from heat. Add cacao, vanilla bean seeds and the hot water; whisk to combine.
Spoon rounded teaspoons of the chocolate layer over caramel; using a hot wet spoon, spread chocolate evenly. Freeze 40 minutes or until firm.
8  Loosen cups from side of pan holes with a hot palette knife; remove cups by lifting baking paper strips.


Coconut butter is the processed flesh of coconut. It is available from health food stores.

Cups are best eaten straight from the freezer.