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Frozen Dark Chocolate Tahini Cups with a Crunch

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  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 16 mini cups 1x

Ingredients

Scale
  • 1/2 cup unsalted tahini
  • 1 tablespoon coconut sugar
  • 3 tablespoons chia seeds (divided into 2 tablespoons each)
  • 2 tablespoons cacao nibs
  • 1 cup dark chocolate chips (divided into 1/2 cup each)
  • 1 tablespoon extra virgin coconut oil
  • If You Care Mini Muffin Liners

Instructions

  1. First mix together the tahini, coconut sugar, and chia seeds
  2. Refrigerate for 15 minutes
  3. While the tahini mixture is chilling, line a muffin tin with 16 If You Care mini muffin liners and set aside
  4. Melt half the chocolate with a little coconut oil (I used microwave and heated in 30 second increments)
  5. Add about 1 teaspoon to each muffin liner and gently tap the tin down to evenly distribute the chocolate on the bottom
  6. Add to the freezer for ten minutes
  7. Next add about 1 teaspoon of the tahini mixture to each chocolate cup (I rolled into a little ball for each)
  8. Melt the remaining chocolate with coconut oil same as before and add the other 2 tablespoons of chia seeds into the chocolate
  9. Pour 1 1/2 teaspoons of the chocolate mix into the bottom of each liner and pop in freezer for 10 minutes
  10. Then remove and sprinkle with cacao nibs and flaky sea salt
  11. Place back in the freezer for another 20 minutes and enjoy!
  12. Store in freezer for up to 3 months
  • Author: rachel mansfield
  • Category: vegan, gluten-free, grain-free, low-sugar, nut-free
  • Cuisine: dessert, snack

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