Recipe: Your New Go-To Chocolate & Tahini Treat
- Written By:Carla Contreras
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
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)
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.
Pour melted the melted chocolate mixture into a liquid measuring cup with a spout (it’s easier to pour).
Line a mini muffin tray with mini cupcake liners.
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.
Top the cup with the remaining melted chocolate mixture and fill it 3/4 of the way full.
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.