Sugar-free tahini caramel choc cups

These tasty little morsels will curb any sugar craving. Make a big batch and eat them straight from the freezer.


Tahini caramel
Chocolate layer


1.Place cashews in a medium bowl; cover with the water, stand 2 hours.
2.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.
3.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.
5.Spoon rounded tablespoons of the caramel equally over bases; using wet fingers, level the mixture.
6.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.
7.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.


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