Tahini Date Freezer Cups (Print Version)
# Ingredients:
→ Date Filling
01 -
100g Medjool dates
02 -
1 tbsp toasted sesame seeds
03 -
Pinch of salt
04 -
1/4 tsp cinnamon (optional)
05 -
1/4 tsp cardamom (optional)
→ Tahini Cups
06 -
80ml tahini
07 -
2 tbsp melted coconut oil
# Instructions:
01 -
Cover the dates with boiling water for 15 minutes then drain well and allow to cool.
02 -
Add the dates, salt and spices to a bowl and mash into a smooth paste using a fork, then fold in the sesame seeds.
03 -
Mix the tahini and melted coconut oil in a bowl. Transfer about 1/2 tbsp into mini silicon cupcake moulds, then add about 1 tsp of the date mixture. Cover with another 1/2 tbsp of the tahini mixture.
04 -
Freeze for about an hour, then enjoy!
05 -
Store in an air-tight container in the freezer for up to 3 months.
# Notes:
01 -
You can also use paper cupcake cases in regular sized muffin tin. This will give you 5-6 large cups instead of 10 mini ones.