Tahini-Chocolate Freezer Fudge Cups, Vegan & Gluten-Free
Author: 
Recipe type: dessert
Cuisine: raw
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 6 big medjool dates, pitted and soaked in water for 30 minutes
  • ½ cup tahini
  • ¼ cup coconut oil, softened
  • 2 tablespoons maple syrup
  • 1 tsp vanilla extract
  • dash of salt
  • 2 tablespoons cacao powder
  • ¼ cup shredded coconut
Instructions
  1. Line a mini muffin tin with baking cups.
  2. Drain the dates and place them in a blender. Add the tahini, coconut oil, maple syrup, vanilla extract and salt. Blend until smooth.
  3. Transfer half of the mixture to a bowl and set it aside.
  4. Add the cacao powder to the mixture in the blender and blend until smooth.
  5. Spoon a little less than a tablespoon of the chocolate mixture into the bottom of half the baking cups. Sprinkle a little shredded coconut over the mixture and use your fingers to the mixture down. Spoon a little less than a tablespoon of the tahini mixture on top, use your fingers to press it down and sprinkle a little shredded coconut on top.
  6. Repeat the process for the other half of the cups, this time with the tahini layer on bottom and the chocolate layer on top.
  7. Place the tray in the freezer so the cups will firm cup (at least 1 hour). Keep the cups in the freezer until you're ready to enjoy them.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/08/14/tahini-chocolate-freezer-fudge-cups-vegan-gluten-free/