Grown up espresso + tahini maple dark chocolate cups are a healthy vegan dark chocolate Halloween treat, without any tricks.
Are you even a blogger if you don’t have your own “chocolate cup” recipe? Realistically, I knew there are hundreds of thousands of chocolate cup recipes, but still… I may be biased, but this one is just so dang delicious. The world deserved one more.
With Halloween looming, I can’t wait to enjoy a fun day revolved around fun and candy. I’ve been working hard coming up with socially distanced plans for my family. Have you grabbed our Halloween scavenger hunt printable yet?
However, I do not enjoy traditional Halloween candy. Two years ago I tried it after moving overseas, and was so excited to get my hands on Reese’s cup! And you wouldn’t believe it… but it was way too sweet for my liking.
But really, is anything better than a bite-sized cup filled with something delicious? There’s no better duo than peanut butter and chocolate, but this is the grown-up version that is so delicious that you would have no idea it was vegan, paleo, and refined sugar-free.
What’s inside this magical treat?
In this recipe, I added just a pinch of quality espresso into my melted chocolate and made a delicious maple tahini caramel sauce for their centers. In the end, I generously sprinkled them with sea salt because everything is better with sea salt. Even chocolate.
The final result is ultra sweet, not too sweet but definitely not bitter. The maple and tahini combination is too good for words. You’ll just have to try them out yourself!
So while my kids are enjoying their scavenger hunt and all of their candy, I’ll be happy as can be sitting back with my cup of espresso and my homemade espresso + tahini maple dark chocolate cups
8 oz of unsweetened chocolate
1/2 cup melted coconut oil or MTC oil
1/3 cup maple syrup
1/3 cup tahini
pinch of salt
Place 12 mini muffin paper cups into a mini muffin tray.
Melt chocolate, 1 tbsp syrup, 1/4 cup coconut oil in a small saucepan over low heat. Once melted, remove from heat and pour 1 tsp of melted chocolate in each muffin cup. Use your hand to move the chocolate from the bottom up to the sides. If the sides are looking too thin, repeat the process with some more chocolate. Place chocolate cups into the freezer for about 5 minutes.
In a small saucepan heat the tahini, 1/4 cup syrup and 2 tbsp coconut oil over low heat until completely combined. Scoop 1/2 tbsp of the tahini caramel into the center of each cup. To make the process easier, use a piping bag. Place them back into the freezer for another 3-5 minutes.
Add the rest of the chocolate on top of each caramel filled muffin cup and sprinkle with flaked sea salt. Put the caramel chocolates back into freezer for another 5-10 minutes before transferring them into the fridge to store in an airtight container for up to two weeks.