These decadent salted caramel tahini cups are perfect for a sweet treat or a quick dinner party dessert. The are simple, healthy and delicious, plus this forgiving recipe means you can tweak and play to create your ultimate flavour combinations.
We’ve gone with a “Hair Food Twist” which means each tasty morsel contains plant based protein, vegan collagen, antioxidants, vitamins and minerals in addition to the healthy fats coming from the tahini.
These satisfying, healthy treats make the perfect snack to make in summer and keep in the freezer. They satisfy that ‘sweet-tooth’ craving while providing ample nutrients, beneficial vitamins and minerals as well as protein to help provide a natural boost.
Salted Caramel Tahini Cups with a HAIR FOOD Twist
What you’ll need:
- 2 servings of Apotecari Hair Food (12g)
- 1 cup dried dates covered in boiling water
- 1 tsp salt
- 1/3 cup of coconut oil, melted
- 1/2 cup hulled tahini
- 2 tbs up to 1/4 cup maple syrup (regular or sugar free) depending on how sweet you like
- 6 – 9 Paper baking cups or a well greased mini muffin tray
Cover dates with boiling water and leave to soak for around 10 minutes.
Into a small bowl, place salt, melted coconut oil, and tahini. Stir well to combine and until mixture is smooth and creamy.
Stir in maple syrup followed by Hair Food and combine well.
Drain the soaking dates, discarding the water and mash them well with a fork (or use a food processor) to create a thick paste.
Add a teaspoon of the tahini mixture into each baking cup and put into the freezer to harden for 10 minutes.
Divide the date paste into the bottom of each muffin cup, pouring the rest of the tahini mixture evenly over each cup.
Freeze until hardened (about 20 minutes) and store in the freezer.
Tips & Credit:
- Test the tahini mixture for sweetness and add more maple syrup to taste.
- Instead of mixing Hair Food into the tahini mixture, you could mix it into the date paste for a different flavour option
- Due to the high ‘melt-y potential’, leave these in the fridge or freezer until you’re ready to consume
- Silicone baking cups are great to use for these treats
- Recipe adapted from Rawsome Vegan Baking by Emily Von Euw
- These can be frozen and stored for up to 2 months
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