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
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Ingredients
- 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
Base
- 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
Method
- 1Place cashews and the first measure of water in a medium bowl; stand for 2 hours. Drain well.
- 2Grease a 12-hole (1/3-cup) muffin pan; line each hole with two strips of baking paper crossed over one another.
- 3Meanwhile, 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.
- 4To 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.
- 5To 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.
- 6Gently loosen cups from side of the pan holes with a hot palette knife; remove cups by lifting the baking paper strips.
Notes
Coconut butter is the processed flesh of coconut. It is available from health food stores.
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