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]
Serves
9
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
- 1/2 cup tahini (sesame seed butter)
- 1 cup raw cashews
- 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
Preparation
Chocolate
- 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.
- Blend together the tahini and cashews until smooth. set aside in a bowl.
- Blend all ingredients until smooth. and set it aside in a bowl.
- Cover the inside of lined cupcake tins with half of the chocolate.Put in the freezer for 10-20 minutes until hardened.
- Put in a layer of sesame-cashew butter, then a dollop of caramel. put back in freezer for 10 minutes.
- 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.
- I topped mine with a cashew to make 'em cute.
if a vegan product has traces of milk and/or eggs, IT IS NOT VEGAN!!!!
Sembra anche buono senza fatica lo mangerei anche
Fantastic!