Vegan Tahini Cups with Coffee Cream Filling

Ingredients

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 80g

• Coconut oil

  ⅓ cup or 73g

• Dates, deglet noor

  1 cup, chopped or 147g

• Coffee

  Brewed from grounds, prepared with tap water

  ½ cup or 119g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Melt coconut oil a few seconds at a time in microwave or carefully on stovetop if not already liquid.
2. Combine oil with tahini. This can be done by hand or with a food processor. It will be a bit watery but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.
3. Put the pitted dates into a food processor and process until smooth and very thick, adding the brewed coffee as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides a few times so everything continues to combine evenly.
4. After the bottoms have hardened in the fridge, scoop a dollop of the date filling into each of the hardened bottoms in your cupcake papers. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!

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