Tahini Chocolate Caramel Shortbread Cookie Cups (DF,GF)
Tahini Chocolate Caramel Shortbread Cookie Cups are refined sugar free, filled with delicious nutty tahini, caramel flavors and of course dark chocolate!!
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tablespoons Date syrup
- 1 tablespoon Caramel Stevia
- 1/3 cup Olive oil (@wearebrightland)
- 3/4 cups Dark chocolate (@hukitchen)
- 1/2 cup Tahini (@seedandmill (Code Danielle10 for discount))
- 1/4 cup Coconut oil, melted
- 1/2 teaspoon Vanilla extract
- 1/4 cup Date syrup
- 1 teaspoon Caramel flavored stevia
- 1 teaspoon Sea salt (@redmondrealsalt (DaniellePC for discount))
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).
- Enjoy!