Kimberly H. Morris
Chocolate Almond-Tahini Cups
Adapted from Food52, these are too easy, yummy anytime and a great holiday snack or gift.
1 and 1/4 cup cacao or chocolate chips
1/2 cup tahini
1 tablespoon almond butter
1 tablespoon maple syrup
dash per cup Maldon salt
14 mini cupcake liners
optional: a dash of cayenne pepper to chocolate
Melt chocolate, either double boil method or in a pot and constantly stir on low heat till melted 2-3 minutes, turn off the heat once melted
Pour about 1 teaspoon of chocolate into the bottom of each liner about 14 mini cups, take your time and turn the liner on its side so you get the chocolate up the sides all the way around (you are making a cup to hold the tahini mix)
Put the 14 cups (either on a plate or in a cupcake pan) into the freezer for 5 minutes
While the chocolate is cooling, mix together the tahini, almond butter, and syrup
Remove cups from the freezer and add about 3/4 teaspoon to each cup
Cover each cup with more chocolate
Dust the tops with Maldon salt
Store in fridge
Optional: save some of the chocolate and add cayenne pepper to the chocolate mix. This will add a nice slow burn to the dessert. I did this for half of the cups, after completing the first 7 cups, what chocolate is left is when I added the cayenne pepper.
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