Dark Chocolate & Sweet Tahini Cups

INGREDIENTS

Version 1: Swirled Cups
2 tbsp coconut oil
1/2 cup / 120 ml tahini
3 tbsp coconut sugar (or sugar of choice)
2 tbsp rice flour
A pinch salt

Version 2: Classic Cups
4 soft dates
1/2 cup / 120 ml tahini
2-3 tbsp cold water 
A pinch salt

Chocolate
200 g / 7 oz dark chocolate (70%)

METHOD

Version 1: Swirled Cups
1. Melt oil in a small pan, add tahini and coconut sugar and stir until incorporated and the sugar has melted (coconut sugar will still be a little textured, which we love).
2. Stir in rice flour and salt and leave to cool.
3. Transfer to a piping bag that you place in the fridge to firm up a bit.
4. Melt chocolate (see below)
5. Place 20 mini muffin cups (we use 5 cm/2 inch) on a plate or tray. Use less if you have larger cups.
6. Fill them half way up with melted chocolate.
7. Stick the nose of the piping bag just underneath the surface of the chocolate but not all the way to the bottom and press gently so the tahini ends up in the middle of each chocolate cup. Lift up while pressing so it leaves a little circle in the center. 
8. Use an eating stick or small stick to give each cup a swirl.
9. Place in the fridge to firm up. Store in the fridge or freezer.

Version 2: Classic Cups
1. Add dates and tahini to a food processor and mix until smooth. Add in water and salt and pulse until it has thickened.
2. Melt chocolate (see below).
3. Place mini muffin cups (we use 5 cm/2 inch) on a plate or tray.
4. Fill them 1/3 up with melted chocolate and tilt them around a bit to allow the chocolate to cover the sides.
5. Make flat balls (thick disks?) of the tahini filling and place on top of the chocolate in each cup.
6. Add a thin layer of chocolate on top so the tahini is completely covered. If the chocolate has firmed up too much you can put it back over the hot water a bit to make it runnier.
7. Top with some toasted sesame seeds and flaky sea salt (optional)
8. Place in the fridge to firm up. Store in the fridge or freezer. 

Melting Chocolate
Chop the chocolate coarsely. Melt two thirds of the chocolate gently over a water bath (a bowl resting over a sauce pan with boiling water). Take the bowl off the heat and stir in the remaining chocolate until all is melted.

This recipe for Dark Chocolate & Sweet Tahini Cups is from GKS. I’m sharing it here because it’s a favourite of mine — full credit to the original creator.