Tahini Caramel Chocolate Cups

• None None FOR THE TAHINI CARAMEL
• 1 cup cashew nuts
• 1 1/2 cups dried dates, coarsely chopped
• 1/4 cup coconut butter (or 3 tbsp regular butter)
• 1/4 cup tahini
• 1/3 cup maple syrup
• 1 tsp sea salt flakes
• None None FOR THE CRUST
• 1 1/2 cups dried dates, chopped
• 1 cup macadamia nuts, coarsely chopped
• 2 tbsp cacao nibs (or chocolate chips)
• None None FOR THE CHOCOLATE LAYER
• 1/2 cup coconut butter (or 6 tbsp butter)
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened cocoa powder
• 1 None vanilla bean, split lengthwise, seeds scraped out

1. For the tahini caramel, place cashews in a bowl; add 3 cups water; let stand for 2 hours.
2. Meanwhile, grease a 12-cup muffin pan. Line each cup with two 4 1/2 x 1/3-inch strips parchment paper crossed over one another.
3. For the crust, process dates to a coarse paste. Add macadamia nuts and cacao nibs; pulse until coarsely chopped. Press rounded tablespoons of the mixture firmly into each muffin cup. Refrigerate.
4. Drain cashews well. Process cashews, dates, coconut butter, tahini, maple syrup, salt and 1/4 cup water until smooth. Spoon rounded tablespoons of the mixture over crusts. Using wet fingers, level tops.
5. For the chocolate layer, place coconut butter and maple syrup in a small saucepan on medium heat. Stir until melted. Remove from heat. Add cocoa powder, vanilla seeds and 2 tbsp hot water; whisk to combine.
6. Spoon rounded teaspoons of the chocolate layer over caramel. Using a hot wet spoon, spread chocolate evenly. Freeze for 40 mins, or until firm.
7. Loosen cups from side of muffin pan with a hot spatula. Remove cups by lifting parchment paper strips.

cashew nuts, dates, coconut butter, tahini, maple syrup, salt, crust, dates, nuts, cacao, coconut butter, maple syrup, cocoa, vanilla bean

Taken from recipes-plus.com/api/v2.0/recipes/37178 (may not work)