My partner and I are arguing whether my own foods tasted better than these. He is treading that treacherous track that is answering set-up questions. When I provided him with these and another treat, side-by-side, I asked which he liked the most. A look came over his face; one of realisation that I was setting up a trap. He couldn’t answer, and every answer was wrong. His punishment was to eat ALL OF THE THINGS. It was my punishment, too. We ate them all! Which is impressive because I don’t like tahini at all. It has a cloying texture and a flavour that isn’t quite enticing. Except when smashed into a caramel cup. Yum.
These cups are based on a recipe ar mindfulmoose.wordpress.com and I’d seen them on her instagram account. These are edible straight from the freezer, which is how I like life. No one wants to be eating frozen hard muck when they’re trying to hit a crave!
- 100g chocolate buckinis
- 100g dates
- 200g dates
- ½ cup tahini
- ¼ cup liquid sweetener
- ¼ cup coconut oil, melted
- ½ TB mesquite
- 20g chocolate bar + 1 TB coconut oil
- ¼ cup coconut oil
- ¼ cup cacao powder
- 1 TB liquid sweetener
- Base: In a blender, blitz up the dates into a goo. Add the buckinis and blitz enough to combine and slightly break down the grains. Press into a silicone tray, move to the freezer.
- Filling: Blitz up the dates and tahini. It will be thick! Add in the remaining ingredients and process long enough to make a caramel. It may take a few minutes. Spoon onto the buckini bases, and press down firmly with the back of spoon.
- Chocolate: Stir together the ingredients and melt. Spoon over the fillings, and leave to set in the freezer, until ready to eat. Should be ready after about 30 minutes. Remove from the tray and store in a container until you feel snackish.