Tahini Caramel Chocolate Cups - cooking recipe

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

Preparation

For the tahini caramel, place cashews in a bowl; add 3 cups water; let stand for 2 hours.
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.
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.
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.
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.
Spoon rounded teaspoons of the chocolate layer over caramel. Using a hot wet spoon, spread chocolate evenly. Freeze for 40 mins, or until firm.
Loosen cups from side of muffin pan with a hot spatula. Remove cups by lifting parchment paper strips.