1/2 cup of coconut oil
1/2 cup of tahini
1 teaspoon of cinnamon
Cream Center Ingredients
2/3 cup of bold coffee
2/3 cup of mashed & pitted dates
(optional) 1 tablespoon of butter
For Foodie Tuesday this week we made some tahini coconut date cups!
Start off your kitchen session with a half cup of melted coconut oil, half a cup of tahini, a teaspoon of cinnamon, and an optional date (for sweetness). Blend it all together in a food processor. If you added the date, blend until date is no longer chunky.
Once the initial mix is made, pour 1/2 of your tahini coconut blend and pour it into six muffin tin cups. Place the tin flat in your fridge for 15-20 minutes, or until the cups have solidified.
As your cups cool in the fridge, set aside your leftover tahini coconut mix — you’re gonna need it later.
Now you’re going to make 2/3 cup of bold coffee (We used our Ethiopia Aricha because of its fruity aromas and chocolatey finish!) and 2/3 cup of mashed, pitted dates. You can also add an optional tablespoon of butter for extra creaminess.
Blend these ingredients together in a separate container. Once the coconut tahini mix has solidified in the fridge, add a spoonful of the coffee date blend to the middle of each cup. Make sure to leave some space around the edges of the cup.
Now head back to your tahini mix and pour it over the the coffee dates. Your cups will come out a bit prettier if you flatten the date cream mix before adding the top coating.
Place the tin back in the fridge for another 20-25 minutes until everything is solidified and you’re done! If you're strong enough to skip the tablespoon of butter, you've just made yourself a raw, grain-free, vegan snack!