So I’ve been getting lots of interest in these bad boys since I created the recipe back in December. I ended up giving out smaller truffle sized pieces away for Christmas but I decided to make bigger cups and so utilized the pink silicone muffin cups I got for Christmas to make some larger sized ones.
I must admit. I had a load of fun in the process. Think about the fun you’ll have licking the bowl!
Just to give you the background behind these, I wanted to create a dark chocolate treat with minimal sugar (only a teensy amount in the chocolate) to utilize my love for date caramel made with tahini. Boy did I strike gold with these! Best of all they’re simple to make,
***THE VINYL VEGGIE TAHINI DATE CARAMEL DEATH BY CHOCOLATE CUPS***
Makes 4 medium cupcake sized cups.
Melt one 100 grams of chocolate: I used 70% Green & Black’s organic dark chocolate BUT have also had success using Lindt’s Excellence Cocoa Dark 85 %. If you use sugar free, even better, the point is to use a rich, quality dark chocolate. Put chopped chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water (or put the bowl directly in a wide, shallow skillet of barely simmering water). Stir occasionally until the chocolate is melted and smooth; remove it from the heat. Temper the chocolate.
Pour small amount of the melted chocolate into the round silicone moulds. Move the chocolate around so the chocolate goes up the side of the mould. Add a layer of nuts of your choice. Then put in freezer for fifteen minutes.
Tahini Date Caramel:
10 dates soaked in hot water
2 tablespoons of tahini
2 teaspoons of yacon syrup.
Blend with handheld mixer.
Take the chocolate out of the freezer and add a dollop of caramel to the chocolate. Cover thoroughly with chocolate and then place nuts of choice (almonds, macadamias, cashews,) onto top.
Enjoy the next day. These can keep in the freezer for a few weeks. The darkness of the chocolate fits perfectly with the naturally sweet caramel of the dates & yacon. So yum!