Tahini Caramel Chocolate Cups Recipe

Name: Tahini Caramel Chocolate Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE TAHINI CARAMEL; 1 cup cashew nuts; 1 1/2 cups dried dates, coarsely chopped; 1/4 cup coconut butter (or 3 tbsp regular butter); 1/4 cup tahini; 1/3 cup maple syrup; 1 tsp sea salt flakes; None None FOR THE CRUST; 1 1/2 cups dried dates, chopped; 1 cup macadamia nuts, coarsely chopped; 2 tbsp cacao nibs (or chocolate chips); None None FOR THE CHOCOLATE LAYER; 1/2 cup coconut butter (or 6 tbsp butter); 1/2 cup pure maple syrup; 1/2 cup unsweetened cocoa powder; 1 None vanilla bean, split lengthwise, seeds scraped out

Servings: persons

None None FOR THE TAHINI CARAMEL
1 cup cashew nuts
1 1/2 cups dried dates, coarsely chopped
1/4 cup coconut butter (or 3 tbsp regular butter)
1/4 cup tahini
1/3 cup maple syrup
1 tsp sea salt flakes
None None FOR THE CRUST
1 1/2 cups dried dates, chopped
1 cup macadamia nuts, coarsely chopped
2 tbsp cacao nibs (or chocolate chips)
None None FOR THE CHOCOLATE LAYER
1/2 cup coconut butter (or 6 tbsp butter)
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
1 None vanilla bean, split lengthwise, seeds scraped out

1
For the tahini caramel, place cashews in a bowl; add 3 cups water; let stand for 2 hours.
2
Meanwhile, grease a 12-cup muffin pan. Line each cup with two 4 1/2 x 1/3-inch strips parchment paper crossed over one another.
3
For the crust, process dates to a coarse paste. Add macadamia nuts and cacao nibs; pulse until coarsely chopped. Press rounded tablespoons of the mixture firmly into each muffin cup. Refrigerate.
4
Drain cashews well. Process cashews, dates, coconut butter, tahini, maple syrup, salt and 1/4 cup water until smooth. Spoon rounded tablespoons of the mixture over crusts. Using wet fingers, level tops.
5
For the chocolate layer, place coconut butter and maple syrup in a small saucepan on medium heat. Stir until melted. Remove from heat. Add cocoa powder, vanilla seeds and 2 tbsp hot water; whisk to combine.
6
Spoon rounded teaspoons of the chocolate layer over caramel. Using a hot wet spoon, spread chocolate evenly. Freeze for 40 mins, or until firm.
7
Loosen cups from side of muffin pan with a hot spatula. Remove cups by lifting parchment paper strips.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE TAHINI CARAMEL, 1 cup cashew nuts, 1 1/2 cups dried dates, coarsely chopped, 1/4 cup coconut butter (or 3 tbsp regular butter), and more.

Yes, Tahini Caramel Chocolate Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tahini Caramel Chocolate Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions