Recipe

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
    Print

Ingredients

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
Base
  • 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

Method

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.

Notes

Coconut butter is the processed flesh of coconut. It is available from health food stores. Cups are best eaten straight from the freezer.

More From Women's Weekly Food