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.

  • 40 mins preparation
  • Makes 12
  • Print


Tahini caramel
  • 1 cup (150g) raw cashews
  • 3 cup (750ml) water
  • 220 gram 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 teaspoon sea salt flakes
  • 1/4 cup (60ml) water, extra
  • 220 gram dried dates, chopped coarsley
  • 1 cup (140g) macadamias, chopped coarsley
  • 2 tablespoon 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 tablespoon hot water


Sugar-free tahini caramel choc cups
  • 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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