Salted Caramel Cups Recipe | With Tahini And Dates
Create these delicious, nourishing Tahini and Date Salted Caramel Cups at home with just a few simple ingredients. These naturally vegan and gluten-free treats are perfect for satisfying your sweet tooth.
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Servings: 12 people
Calories: 139kcal
Equipment
- 1 Blender
- 1 12-hole mini muffin pan
- 12 mini cupcake liners
Ingredients
- ½ cup hulled tahini (see note 1)
- ⅓ cup coconut oil, melted (see note 2)
- ¼ cup desiccated coconut, plus more for sprinkling on top
- 2 Tbsp maple syrup
- 5 large pitted Medjool dates (see note 3)
- ¼ tsp sea salt, plus more for sprinkling on top
Instructions
- Line a mini muffin pan with little cupcake liners or use silicone moulds, then soak the dates in boiling water for 10 minutes.
- While the dates are soaking, add the melted coconut oil, tahini, maple syrup and desiccated coconut to a bowl and stir well to combine.
- Pour 1-2 teaspoons of the mix (see note 4) into each mini muffin mould then place in the freezer for 10 mins to firm up.
- While the base is in the freezer remove the dates from the water and squeeze them to remove any excess. Don’t throw the water out just yet!
- Make the date filling by placing the dates and salt into a blender and blending on high until the dates become creamy. If you find they’re not coming together well, add in 1 teaspoon of their soaking water, scrape down the sides of the blender and blend again.
- Remove the tahini bases from the freezer and top with some of the date filling. You might need to use 2 teaspoons to help with this as the date mix will be sticky. Don’t pile too much in each cup because you still need to cover the top.
- Once all the date mix has been added and smoothed out, pour 1 teaspoon of the tahini mix over the top. Or enough to cover the caramel date filling. Sprinkle with some extra desiccated coconut and/or some sea salt then put the moulds back in the freezer for 10 mins or until solid.
- Serve straight from the freezer or let sit for a minute or two if you'd like them to soften slightly.
Video
Notes
Note 1: Hulled tahini is the best choice for this recipe, as it's much less bitter than the unhulled variety.
Note 2: Just note the measure here is ⅓ of a cup of liquid coconut oil. If you're in a colder climate and your coconut oil is solid, it will need to be melted before using.
Note 3: I frequently make a double batch of the date filling because it makes for a great substitute jam with no added sugar. It's especially delicious on toast with some peanut butter. This is a great use for it even if you haven't made a double batch but find yourself with leftovers from the recipe!
Note 4: How much of the tahini you use for the base and topping can depend on the final texture you'd like. Using 2 teaspoons for the bottom will give you quite a thick base that only allows for a small amount of the date filling - my preferred way to have them. If you'd like a thinner tahini cup to allow for more filling, simply use 1 teaspoon on the bottom and 1 teaspoon on the top. Just ensure the date filling is completely encased. This will also mean you'll get another 6 mini cups out of the recipe.
Nutrition
Serving: 1caramel cup | Calories: 139kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg
