Sugar-free tahini caramel choc cups

Tahini _cups _large

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Makes 12. Preparation time: 40 mins.

Ingredients

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

Base
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

Steps
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.

Tips

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

Cups are best eaten straight from the freezer.

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