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Ingredients
- ¾ cup tahini (or any nut butter or seed butter)
- ¾ cup almond flour
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp sea salt
- 2 cups dairy free chocolate chips
- 1 tbsp coconut oil, melted
Instructions
- Line a muffin tin with 10-12 liners.
- If you want jumbo size cups, then use 10. If you want smaller cups, use 12.
- In a medium bowl, mix together the tahini, almond flour, maple syrup, cinnamon, sea salt, and 1/2 cup chocolate chips. The dough should be super thick. Set aside.
- Next, place the remaining 1 1/2 cups of the chocolate chips and coconut oil in a microwave safe bowl; Heat in 30 second increments until full melted.
- Spoon about 1 tb chocolate into each cavity, using your spoon to push the chocolate up the sides.
- Next, spoon one large tablespoon of dough into each cavity.
- Pour chocolate over each one until completely covered.
- Repeat process until complete.
- If you have any dough left over, eat it, it's heaven!
- Freeze cups for at least one hour before eating.
- Sprinkle with sea salt on top, and ENJOY!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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