Tahini Chocolate Caramel Shortbread Cookie Cups are refined sugar free, filled with delicious nutty tahini, caramel flavors and of course dark chocolate!!
Heat oven to 325’F. In a bowl mix together the crust ingredients and divide among a large (6 cup) cupcake pan ( the jumbo one) you can also use a regular sized cupcake pan it might only make 9-10. Bake for 5-7 minutes until golden brown. Right when they come out of the oven top with chocolate.
While the chocolate melts for a minute mix the Tahini, date syrup, oil, stevia, vanilla, and salt in a bowl and pour right on top of the chocolate. If you want to get fancy you can get a tooth pick and make some designs or just pop straight in the fridge to set. Can store in the fridge or the freezer ( in the freezer they taste more like a candy bar).