Chocolate Almond Butter Tahini Cups That Won’t Kill Diet.

In , on February 12, 2017 with No Comments


Time 45 minutes
Difficulty Very Easy
Servings 24


4 bars dark chocolate
1 tsp cayenne
1/2 cup almond butter
1 tbsp tahini paste
1 tbsp agave
1 tbsp course sea salt
  1.  Melt chocolate using either a water bath or by sticking in the microwave (checking every 15 seconds to make sure it doesn’t burn).
  2. Add cayenne pepper and stir well.
  3. Using a mini-muffin tray* and mini-muffin liners, pour 1/2 tsp of chocolate into cup and turn the liner in your hand, so that at least the bottom third of the liner is coated with chocolate.
  4. Place in freezer for at least 15 minutes, until chocolate hardens.
  5. While chocolate is hardening, mix together almond butter, tahini paste, and agave with a whisk (you can also use hand mixer if you want).
  6. Remove chocolate from freezer and place a small dollop (a little bit larger than a large pea) of almond butter-tahini mix using two teaspoons into each cup.
  7. Spoon remaining chocolate over each of the cups so that the almond butter-tahini “ball” is completely submerged and covered (chocolate should reach almost the top of the liner).
  8. Place back in freezer for an additional 15 minutes.  Enjoy.

*You can get mini-muffin tray here.

**You can get mini-muffin liners here.