These little paleo and vegan chocolate tahini cups are toasty, nutty, sweet, salty, and of course chocolatey!
Let’s make candy today. More specifically, let’s make dark chocolate tahini cups.
With Halloween coming up and the rest of the holidays just around the corner, you might be wondering what you could whip up that would make a nice treat or welcome handmade gift – homemade candy is the answer you’re looking for, especially when chocolate is involved!
Making your own means no strange fillers or preservatives and the freedom to experiment with new flavors (not to mention all the sampling you get to do along the way, you know, for quality control.)
These little chocolate tahini cups have already quickly become a favorite around here, they’re toasty and nutty, sweet and salty, and of course chocolatey. They’re a twist on the classic peanut butter cup, albeit a bit sassier and more sophisticated thanks to tahini and a hint of spice.
You start by making your own powdered coconut sugar and stirring that into the tahini and almond butter, along with a pinch of salt and cinnamon to create the centers. Using coconut sugar lends a toasty, caramel-like flavor to the nut butters, while the salt and cinnamon act to brighten and enhance the whole. The filling is salty, sweet and spicy with a rich nutty flavor.
Next you melt your chocolate. Now this is where you have a choice, you can keep things super simple and just melt and pour or go the extra step and temper your chocolate (instructions included below). The advantage of tempering your chocolate is that it will set up at room temperature and won’t need to be kept in the fridge, either way they’re delicious.
A little sprinkle of sesame seeds on top and the cups are done. Peanut butter cups, watch out!
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