Recipe: Your New Go-To Chocolate & Tahini Treat

Making chocolates is a meditative process for me. The tahini date caramel can be eaten on its own and stored in a jar in the fridge if you aren't up for melting the chocolate or making the cups. These are best as freezer treats, as the coconut oil will melt. They have a beautiful chocolate snap with a creamy center.

Makes about 24

Ingredients:

• 1/2 cup dark chocolate chips

• 1/4 cup plus 2 tbsp. coconut oil

• 1/8 tsp. sea salt

• Tahini Date Caramel Sauce (recipe here)

Directions:

1. Melt the chocolate, coconut oil, and salt together. You can do this in a small saucepan (be careful to not burn). You can also heat in the microwave. If you choose this method, cook for 30-seconds and then stir and heat at 10-second increments until melted, stirring each time until melted.

2. Pour melted the melted chocolate mixture into a liquid measuring cup with a spout (it’s easier to pour).

3. Line a mini muffin tray with mini cupcake liners.

4. Add a small drop of the melted chocolate mixture on the bottom of the liner about 1/4 tsp. and then add 1 tsp. of tahini date caramel on top of the melted chocolate mixture.

5. Top the cup with the remaining melted chocolate mixture and fill it 3/4 of the way full.

6. Place in the freezer 2–4 hours. Store in an airtight container up to one month.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.