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

  Medjool

  6 date, pitted or 144g

• 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 the microwave or carefully on the stovetop if not already liquid.
2. Combine melted coconut 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.
3. Pour half of the tahini mixture into the bottom of 6 cupcake liners and refrigerate for 20 minutes, or until solid. Set aside the other half of the tahini mixture.
4. 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.
5. 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.
6. Pour enough of the remaining tahini mixture on each to cover the dollop.
7. Refrigerate for about 20 minutes, or until solid, then sprinkle with salt and enjoy!

Similar Foods

• Tofu, Broccoli, and Butternut Squash with Creamy Tahini Sauce
• Creamy Vegan Orzo Risotto with Butternut Squash
• Vegan Chocolate Lava Cakes with Coconut Whipped Cream