Tahini caramel choc cups

These little caramel chocolate cups are so moreish - no one would ever guess they are made without refined sugar! Dates and maple syrup lend their sweetness for a delicious but healthy afternoon treat.

  • 30 mins preparation plus standing and freezing
  • Makes 12
  • Print


  • 1 cup raw cashews
  • 3 cups water, plus ¼ cup extra
  • 220 g dried dates, coarsely chopped
  • 1/3 cup coconut butter
  • 1/4 cup unhulled tahini (sesame seed paste)
  • 1/3 cup pure maple syrup
  • 1 tsp salt flakes
  • 220 g dried dates, coarsely chopped
  • 1 cup macadamias, coarsely chopped
  • 2 tbsp cacao nibs
Choc layer
  • 1/2 cup coconut butter
  • 1/2 cup pure maple syrup
  • 1/2 cup cacao powder
  • 1 vanilla bean, split lengthways, seeds scraped
  • 2 tbsp hot water


  • 1
    Place cashews and the first measure of water in a medium bowl; stand for 2 hours. Drain well.
  • 2
    Grease a 12-hole (1/3-cup) muffin pan; line each hole with two strips of baking paper crossed over one another.
  • 3
    Meanwhile, to make the base, process dates to a coarse paste. Add macadamias and cacao nibs; pulse until chopped. Press rounded tablespoons of base mixture firmly into each pan hole. Refrigerate.
  • 4
    To make caramel, process cashews, dates, coconut butter, tahini, maple syrup, salt and extra water until smooth. Spoon rounded tablespoons of the caramel mixture among the bases; using wet fingers, level the surface.
  • 5
    To make the choc layer, stir coconut butter and maple syrup in a small saucepan over medium heat until melted. Remove from heat. Add cacao powder, vanilla bean seeds and the hot water; whisk to combine. Spoon rounded teaspoons of choc layer over caramel; using a hot wet spoon, spread chocolate evenly. Freeze for 40 minutes or until firm.
  • 6
    Gently loosen cups from side of the pan holes with a hot palette knife; remove cups by lifting the baking paper strips.


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

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