The perfect little sweet treat to enjoy, without being packed full of sugar! Tahini is such a delicious alternative to peanut butter, pairing so well with the dates to bring the sweetness, and encased in the dark chocolate. Top with flaky sea salt for an extra dash of enjoyment.
Tahini Chocolate Cups
Equipment
- 10 mini muffin cases about 5cm diameter
Ingredients
- 4 Medjool dates pitted
- ½ cup tahini
- 2 Tbsp cold water
- pinch salt
- 200 g refined sugar free dark chocolate roughly chopped
- flaky sea salt optional
Instructions
- Before you startBring a pot of water to the boil.
- Make tahini mixturePrep dates and add to a food processor with tahini and blitz until smooth. Add in water and salt and pulse until it combined. This should be mouldable.
- Melt chocolatePrep chocolate. Place chocolate in a metal bowl, then place bowl over pot of boiling water to gently melt chocolate.
- Make cupsPlace mini muffin cases on a plate or tray and fill about 1/3 with melted chocolate. Tilt each case once filled to cover lower sides of cases. Pop these in the freezer for about 10 minutes to firm up. Fill chocolate cases with tahini filling then top with a thin layer of chocolate to cover (the chocolate may need to be re melted during this process).Place in the fridge to firm up for at least an hour. Store in the fridge or freezer.
