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!! One of my favorite candy bars growing up was a twix and I love making healthier treats of classic candy.
These are easy to make and are my take on the classic Twix bar! A perfectly toasted shortbread crust, tahini filled caramel and the crunchy chocolate top that makes these cups so irresistible. The best part is to when you make them in a cupcake pan they become the perfect sized personal treat. I love storing these in the freezer they are like a bonbon without the ice cream!
All you need is
- almond flour
- coconut flour
- date or maple syrup
- coconut oil
- tahini
- chocolate chips ( code chefdanielle)
- salt
These can be stored in a glass container in the fridge or the freezer for up to 1 month. Happy baking XOXO
Tahini Chocolate Caramel Shortbread Cookie Cups are refined sugar free, filled with delicious nutty tahini, caramel flavors and of course dark chocolate!!
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 3 tablespoons Date syrup
- 1/3 cup coconut oil (melted)
- 1 cup Dark chocolate
- 1/2 cup Tahini
- 1/4 cup Coconut oil, melted
- 1/2 teaspoon Vanilla extract
- 1/4 cup Date syrup
- 1 teaspoon Caramel flavored stevia (optional)
- 1 teaspoon Sea salt
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 will 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!