I’m happy to be hosting Emily von Euw on her blog tour for her gorgeous new book Rawsome Vegan Baking today! Emily has also brought a copy of her book for lucky reader. Follow the instructions at the end of the post to enter. Be sure to also check out my interview with Emily on Chic Vegan too!
Totally Tahini Cups with Coffee Cream Filling
- ⅓ cup 80 g tahini
- ⅓ cup 79 ml melted coconut oil
- 1 cup 175 g pitted dates
- ½ cup 118 ml strong brewed coffee, or as needed
TO MAKE THE SHELL: Combine the ingredients by hand or in a food processor until smooth. It will be a bit watery but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in the fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.
TO MAKE THE FILLING: Put all the ingredients into your food processor and process until smooth and very thick, adding the coffee, as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides a few times so everything continues to combine evenly.
ASSEMBLY: Scoop a dollop of the filling into each of the hardened bottoms in your cupcake papers. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in the fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!
Follow the instructions below to enter to win a copy of Emily’s book Rawsome Vegan Baking. US residents only, please. Contest ends at midnight eastern standard time on Friday, April 4th. Good luck!