Salty, sweet and nutty. Keep these in the fridge and gorge upon whenever the mood takes you.
I made these using the rather special raw tahini that turned up in my Indigo Herbs of Glastonbury tuck box. It’s raw, very oily and creamy, clean tasting and very, very good.
Tahini Butter Cups Recipes:
cocoa powder, salt, full-fat coconut milk powder, vanilla, cocoa butter, maple syrup, raw tahini from Indigo Herbs of Glastonbury, dates, toasted mixed nuts, coconut oil.
Step 1: Melt equal amounts of raw cacao butter in a Bain Marie or my case a glass jug in a small pan of hot water.
Step 2: Now add maple syrup, vanilla, salt, raw cacao powder and coconut milk powder spoon by spoon until it’s thick, creamy and to your taste.
Step 3: Takes some real stirring but keep at it. I verge on a good sweet raw chocolate but do as you please.
Step 4: In the blender whizz some toasted nuts, dates, a good oily few tablespoons of raw tahini, salt and a teensy, tiny shake of cinnamon. Then put cupcake wrappers in a muffin tin and pour a tablespoon of raw chocolate mix in each.
Step 5: Put the tray in the freezer to rapidly set. When set adds a blob of your tahini butter mix and then top with more raw chocolate to fill.
Step 6: Freeze and again for a good while to fully set then hide from the kids. Devour at leisure.
These should be sweet, toothsome, salty and melty in the middle and are best kept in the fridge. These are also an amazing treat when chopped and stirred into raw banana ice cream.