These vegan tahini caramel chocolate cups are the perfect dairy free gluten free no sugar added healthy desserts for those days you just need a sweet fix.
I hate when people ask me what my favourite recipe on my blog is. To me, that’s like choosing a favourite child (only harder, because let’s be real- all parents have a bad egg). But if I were to point you towards one of the best recipes on my blog, it would be my Healthy Salted Banana Peanut Butter Cups. I mean, that shit is just genius.
So today I decided I would take the inspiration from myself and reinvent my idea into something equally divine – my Vegan Tahini Caramel Chocolate Cups. OMG yes please. I have two types of desserts that I adore in my life- peanut butter desserts and caramel desserts. So riding on the success of my epic Tahini Caramel Chia Pudding, I decided to fill these adorable chocolate shells with the rest of my hopes and dreams.
How to Make Vegan Tahini Caramel Chocolate Cups
So I used to think this was a “how do you get the caramel into the Caramilk bar” situation, but then I bought silicon muffin and candy molds and I figured out that it’s actually really simple.
It starts with a quick layer of deep dark chocolate onto the bottom on your chocolate molds or muffin tins. Let that freeze for a hot minutes (okay, so more like 5 minutes) while you work on your filling for your Vegan Tahini Caramel Chocolate Cups.
This is tahini caramel filling is simple and oh so delicious. I’m not going to lie, I eat it with a spoon all the time. It’s made without any added sugar, and is just juicy dates and nutty tahini paste. Sweet, rich, and everything in between. It’s literally my BFF. Then you roll tiny balls of the filling and insert them into your chocolate cups. Being very careful not to touch the edges, you envelope the yummy filling with chocolate.
The next part is the hardest step of making your Vegan Tahini Caramel Chocolate Cups. You have to wait until it solidifies in the fridge. For the minis, this takes like an hour, but for the momma sized Vegan Tahini Caramel Chocolate Cups (aka Abbey sized), it can take a little patience AND PATIENCE IS NOT MY FORTE. Stay strong lovelies, STAY. STRONG.
Once they’re hard and amazingly delicious, you finish with a little salt (or a lot, because salt is bae) and OMG get at me!
Now tell me lovelies, have you tried making these Vegan Tahini Caramel Chocolate Cups?
Did you enjoy my classic Peanut Butter Banana Peanut Butter Cups?
Are you going minis or major size?
Leave me a comment below with your thoughts!
- 30 juicy sticky dates pitted
- 3 tbsp tahini
- 4 tsp melted coconut oil
- 1/2 tsp vanilla extract
- Pinch of fleur de sel
- 300 grams 70% Dark Chocolate (vegan or dairy free, if desired), finely chopped
- 1 1/2 tablespoons melted coconut oil
- Pinch of fleur de sel
In a food processor, puree the dates until they reach a gummy ground consistency. Add in the tahini, coconut oil, vanilla and salt. Puree until smooth and set aside.
Place the chocolate and coconut oil into a medium sized glass bowl and set it over a small pot filled 1 inch up with water. Bring the water to a simmer and slowly stir the chocolate until it melts. Once melted, remove the bowl from the heat, and set aside. Optional microwave method: Place the chocolate and coconut oil in a microwave safe dish. Melt in the microwave on 50% power in 30 second increments until just melted (a few tiny pieces left unmelted is fine- they’ll melt in seconds outside of the heat).
Using a small spoon, carefully spoon a thin layer of the dark chocolate onto the bottoms of 10 regular sized silicon muffin containers or 50 very miniature silicon molds. Place the molds onto a baking sheet and transfer to the freezer to harden for at least 5 minutes.
Once set, make a ball of the filling smaller than the diameter of the muffin or candy mold and press it on top of the chocolate base, being careful not to touch the sides of the mold but also to try to make as flat a surface as possible. If using a regular sized mold, I recommend about a tablespoon and a half of filling, and if using the mini candy molds, about ½ teaspoon.
Using a small spoon, very gingerly pour the chocolate down the sides to envelope the filling and on the top to fully cover the peanut butter. Transfer to the freezer to fully set, at least 20 minutes.
Right before serving, sprinkle the cups with a pinch of fleur de sel.