Raw Choc Tahini Cups
Servings: 24 small cups choc tahini cups 2

INGREDIENTS

The Base:

  • 10 medjool dates, pitted
  • 1 cups desiccated coconut
  • 1 cup ground almonds
  • 1 tablespoon coconut oil, melted

The Filling:

  • 3 tablespoons honey
  • 6 tablespoons hulled tahini
  • Pinch of sea salt 

The Topping:

  • 30g cacao
  • 50g cacao butter, melted (see below notes)
  • 2 teaspoons maca (optional)


INSTRUCTIONS

  1. Place all of the base ingredients into your food processor. Blend until it has broken down and a sticky dough starts to form. 
  2. Divide the dough as you go along, whilst filling the holes of your mini silicon muffin tray. There should be enough for 24 mini muffin casings. Press the dough down firmly in the base and sides but leave the middle scooped out to allow room for the filling. Set aside and make the filling. 
  3. Place all the filling ingredients into a bowl and mix well. 
  4. Evenly spoon the mixture into you cups. To help level the top, you can wet you fingers and gently press the tahini mixture down. Wet hands will prevent the mixture from sticking to your fingers. Set aside whilst you make the chocolate topping. 
  5. Gently melt the cacao butter in a bain-marie and then remove from the the bowl from the heat.  
  6. Sift in the maca and cacao powder and stir until well combined. 
  7. Evenly spoon the chocolate mixture onto each cup. 
  8. Refrigerate for 2-3 hours to allow everything to set. 
  9. Enjoy!

Notes: Instead of making the chocolate mixture, you can always substitute the homemade chocolate for 80g of melted store bought dark chocolate. Coconut oil can also be used instead of the cacao butter. If you want your tahini filling sweeter, try adding in a teaspoon of vanilla essence. 

 

What’s nourishing about this recipe...

What’s not to love about these little cups of joy! These dairy free, gluten free, delicious pockets of ecstasy bring insane amounts of moreish! Luckily, they’re also made with nutrient dense ingredients.

Tahini is one of my favourite versatile ‘go-to’ foods and I use it in many recipes. Most people prefer the paler type, made from hulled seeds but the darker tahini, made from unhulled sesame, is stronger-tasting and arguably healthier, because many of the nutrients are in the husk.

Tahini contains more protein than milk. It's a rich source of B vitamins, which boost energy production, promote healthy cell growth and division, support immune and nervous system function, as well as helping to maintain healthy skin and muscle tone.

It’s also rich in beneficial minerals, such as copper, which promotes strength and elasticity in blood vessels, bones and joints. It’s a good source of manganese, phosphorus, calcium and zinc, which all support bone health.

Cacao is rich in Magnesium, iron, copper, manganese and vitamin B2, essential micronutrients for health and vitality. It also contains theobromine, which boosts endorphins and increases mental alertness.

The almonds provide a source of protein and have been shown to lower LDL-cholesterol and lower risk of heart disease. The coconut also provides a source of protein and soluble fibre, which helps to maintain healthy blood sugar and cholesterol levels.