DARK CHOCOLATE CRISPY TAHINI CUPS
A simple & festive no-bake recipe to hold you over until your real candy fix comes next weekend
Yield12 servings
Ingredients
Directions
- 1
Line a mini cupcake tin with liners.
- 2
In a small bowl, melt the dark chocolate and coconut oil.
- 3
Pour a layer of melted chocolate into each cup and set in the freezer for 5 minutes.
- 4
While the chocolate is setting, mix the tahini, puffed quinoa, and maple syrup in a small bowl.
- 5
Add about a tsp sized scoop of the tahini mixture to each cup.
- 6
Top with another layer of dark chocolate.
- 7
Add some cute sprinkles and flakey salt if you want.
- 8
Freeze for at least an hour before eating and store extra in the fridge!
