Tahini caramel choc cups

Place cashews and the first measure of water in a medium bowl; stand for 2 hours. Drain well.

Grease a 12-hole (1/3-cup) muffin pan; line each hole with two strips of baking paper crossed over one another.

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.

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.

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.

Gently loosen cups from side of the pan holes with a hot palette knife; remove cups by lifting the baking paper strips.