Salted Tahini Caramel Chocolate Cups
These Salted Tahini Caramel Chocolate Cups are the perfect bite-sized treats when you’re craving a little something sweet. ✨
You probably know by now that I love making Chocolate Nut Butter Cups – maybe you’ve had a look at my Chocolate Sticky Toffee Cups, tried my famous Peanut Butter Jelly Cups, or you’ve got your eyes on my Raw Chocolate Cookie Dough Cups! These Salted Tahini Caramel Chocolate Cups are a dream come true and I can’t wait for you to try these at home!
Warning: These are seriously more-ish, you won’t be able to stop at just one.
For the base, you can either use your favourite store-bought chocolate or for a little something extra why not try my simple recipe for Homemade Chocolate, made from only 3 ingredients – coconut oil, cacao powder, and maple syrup.
You can also watch the video of how to make
these.
these.If you like these Salted Tahini Caramel Chocolate Cups, you will LOVE my Chocolate Peanut Butter Jelly Cups, Raw Cookie Dough Cups and Chocolate Sticky Toffee Cups! You’ll also really like my Salted Tahini Freezer Fudge, Hazelnut Butter Chocolate Cereal Bars and Peanut Butter Protein Squares!
Let me know if you make these by tagging me in a photo on Instagram @elibrechernutrition – I would love to see your creations!
Salted Tahini Caramel Chocolate Cups
(Vegan, Gluten-Free, Dairy-Free Recipe)
Makes 10 Salted Tahini Caramel Chocolate CupsIngredients:
- 100g dark chocolate (I use 70% cocoa)
- 1 tbsp coconut oil, melted
- 1/4 cup runny tahini
- 2 tbsp maple or date syrup
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Method:
- Line a mini muffin tin with 10 mini liners, or use silicone chocolate moulds like I did in this photo.
- Add 1 tbsp melted dark chocolate each muffin case (or silicone mould) and use the back of a spoon to coat the sides with chocolate.
- Transfer the tin to the freezer for 5 minutes until chocolate has hardened.
- Meanwhile add runny tahini, maple or date syrup, sea salt and vanilla extract to a small bowl and mix until combined.
- Divide the mixture between each cupcake case (or silicone mould), then cover with melted dark chocolate and refrigerate for 20 minutes until set. Enjoy!
📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! For more dessert recipes, check these recipes out:
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- Tahini & Dark Chocolate Brownies
- 4-Ingredeint Fudgy Banana Brownies
- Dark Chocolate Disks with Cranberries & Pistachio
- Cunchy Hazelnut Butter Chocolate Cereal Bars
- Chocolate Peanut Butter Crispy Treats
- Chocolate Chip Walnut Cookies
- Raspberry Pie Snack Bars
- Blondie Brownie Bites
- Peanut Butter Caramel Squares
- Mini Apple Cobblers
- Apple Crumble Muffins
- Apple & Blueberry Crumble
- Peach & Nectarine Crumble
- Rocky Roads (vegan)
- Ultimate Banana Bread
- Chocolate Coconut Banana Bread
- Chocolate Sticky Toffee Cups
- Trillionaire Shortbread with Date-Tahini Caramel
- Easy Vegan Biscuits
- Chocolate Cake Pops
- Flourless Triple Chocolate Cake with Sticky Toffee Frosting
- Chocolate Peanut Butter Jelly Cups
- Chocolate Chip Quinoa Granola
- Chocolate Chip Blondies
- 2-Minute Chocolate Protein Mug Cake
- Chocolate-dipped Sweet Potato Chips
- Secret Ingredient Chocolate Mousse
- 3-Ingredients Nutella Truffles
- 3-Ingredient Raw Chocolate Bark
- Peanut Butter Choc Chip Cookie Pie
- Vegan Fudgey Oreo Brownies
- Chocolate Gingerbread Men
- Protein Mocha Muffins
- Cacao, Coconut & Quinoa Clusters
- Banana Bread Pecan Muffins
- Chocolate Caramel Mars Bars
- Banoffee Billionaire Bites
- Peanut Butter Stuffed Biscuits
- Victoria Sponge Cake
#nutritionistlondon #vegandessertrecipes #tahinicaramel #saltedcaramelcups #plantbasedrecipes
