Imagine a giant peanut butter cup... change the peanut butter into tahini-cashew butter. Add a bit of caramel in the middle. Turn it into an ice cream version. Then make it vegan and raw. The final result is this recipe. I wanted to do something with the sesame seed butter I had, and also make a fancier spin on a PB cup. So here you go!

Ginger Chocolate Cups With Sesame-Cashew Butter and Caramel [Vegan]

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Serves

9

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Ingredients

Ginger dark chocolate
  • 1 cup dates, soaked in just enough water to cover them
  • 1/4 cup melted coconut oil
  • 1/4 cup cacao
  • 1/2 teaspoon vanilla bean powder
  • 1/4 teaspoon ginger powder (or 1 teaspoon shaved ginger root)
  • 1/8 teaspoon salt
Sesame-cashew butter
  • 1/2 cup tahini (sesame seed butter)
  • 1 cup raw cashews
Raw caramel
  • 1 cup dates, soaked in water for few minutes
  • 1/4 cup agave/maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/4 cup melted coconut oil
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Preparation

Chocolate
  1. Blend all ingredients (including the soak water from the dates) until smooth. you may need to add some more water if it's too thick. you could also add a liquid sweetener. set aside in a bowl.
Nut Butter
  1. Blend together the tahini and cashews until smooth. set aside in a bowl.
Caramel
  1. Blend all ingredients until smooth. and set it aside in a bowl.
Assembly
  1. Cover the inside of lined cupcake tins with half of the chocolate.Put in the freezer for 10-20 minutes until hardened.
  2. Put in a layer of sesame-cashew butter, then a dollop of caramel. put back in freezer for 10 minutes.
  3. Then cover the top with another layer of nut butter and then chocolate. let them set in the freezer overnight, somehow they are better the next day.
  4. I topped mine with a cashew to make 'em cute.
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