Pumpkin Caramel Tahini Cups Autumn Treat
Ingredients
Tahini shell
- 1/2 cup raw tahini
- 1/2 cup raw cacao butter
- 2 Tbsp Coconut Nectar
Pumpkin caramel filling
- 1 cup pitted medjool dates
- 1/2 cup puréed pumpkin
- 1 tsp vanilla powder or extract
- 3 Tbsp warm water
- 1/4 tsp pumpkin pie spice
Preparation
Melt tahini, coconut butter and coconut nectar in a small saucepan and whisk until well combined. Remove from heat.
Line muffin tins with muffin liners.
Divide half of the tahini shell mixture among muffin tins and place in freezer to chill.
Add pumpkin caramel ingredients to a small food processor and process until a caramel texture forms.
Remove hardened tahini cups from freezer and drop rounded teaspoons of pumpkin caramel on each.
Divide remaining tahini shell on top of caramel.
Place back in freezer to harden.
Enjoy once set and store in freezer.
