Layered Tahini Caramel & Chocolate Cups

These little cups are jammed with some of the best things in life…. chocolate and caramel. And to level up even further, they are atop a date and nut crust. YUM!

A date and nut crust topped with tahini caramel, finished with chocolate and coarse sea salt.

This no-bake treat is easy, indulgent, and made with good-for-you ingredients. The date and nut crust is perfect, the texture holds together well, and the dates give a caramel-like flavor, it is so good. The combination of dates and walnuts add omega 3 fatty acids, fiber, zinc, potassium, and antioxidants.

Traditionally, caramel is made with butter, sugar, and cream. While it does taste very good, it does quickly increase blood sugar, and it doesn’t contain any micronutrients. Traditional caramel sauce is also quite finicky to make from scratch, it’s very testy about its temperature, if you look away from it, it burns and becomes a terrible mess to clean up and remove from the pan. This tahini caramel sauce is a winner because it simplifies making caramel sauce plus it’s a little healthier than traditional caramel sauce and just as delicious. The tahini caramel sauce is a healthier take on caramel sauce because tahini is sesame seed paste, that’s it… pureed sesame seeds, which are a great source of micronutrients and healthy fats. The nutrient make-up of tahini caramel sauce slows the absorption of the sugar which will slow the rise in blood sugar and aid in leveling it out rather than a quick rise and fall. Plus, it’s loaded with minerals like copper, phosphorus, and selenium.

Lastly, these cups are finished with chocolate. Melting the chocolate with a little coconut oil, will help soften the chocolate making the chocolate easier to bite into when it’s cold. Dark chocolate contains antioxidants plus micronutrients including magneisum, copper, and iron. Most importantly, chocolate is good for your soul. :)

Whip these up, and store in the fridge for up to 7 days, and/or freeze for up to 6 months. Enjoy!

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Layered Tahini Caramel + Chocolate Cups

Yield: 24

Author: Chef Karla Angel

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

Crust

• 16-19 each Medjool dates, pitted
• ½ cup Peanut butter
• 3/4 cup Walnuts
• 1 tablespoon Vanilla
• 1/2 teaspoon Salt

Tahini Caramel

• 1/2 cup Tahini
• 1/3 cup Maple syrup
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt

Chocolate

• 2 cups Chocolate chips
• 2 teaspoons Coconut oil

Instructions

1. To prepare the caramel, add all caramel ingredients to a sauce pan and cook on medium-low. Allow simmering for 3-5 minutes, stirring occasionally. Remove from heat, place in the refrigerator, and allow to cool for ~20 minutes. The caramel sauce will thicken once cooled.
2. To prepare the crust: In a food processor add dates and almonds. Pulse until broken up and combined.
3. Add peanut butter, vanilla, and a pinch of salt. Process until the mixture is thoroughly combined. It will create a crumbly-sticky mixture. Stop the food processor occasionally to stir ingredients until proper consistency is reached.
4. Using a muffin pan, add muffin liners. Then, press one tablespoon of date mixture (crust) into the bottom of 24 slots.
5. Top date mixture with 1 tablespoon of cooled caramel sauce.
6. Chocolate topping: In a microwave-safe bowl combine chocolate and coconut oil. Microwave at 30-second intervals occasionally stirring until melted and smooth.
7. Add 1 tablespoon of melted chocolate on top of each crust, using the back of your tablespoon, spread out evenly to cover the crust.
8. Sprinkle each cup with a pinch of salt.
9. Place muffin pan in the refrigerator until the chocolate becomes firm, about 1-2 hours.
10. Store in an airtight container for up to 7 days in the refrigerator.

Nutrition Facts

Calories

200

Fat (grams)

10

Carbs (grams)

27

Fiber (grams)

3

Protein (grams)

4

1 serving= 1 composed cup

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