I saw something similar to these on Facebook earlier in the week and I had to make my own version of them! They were just caramel raspberry then I thought macadamia would be a nice addition.
I think this would work well in a slice too.
But because I want to take some away to Sydney with me this weekend for after my last completion on Sunday I thought that chocolate cups worked better for travel 🙂 i will freeze these to take them with me and straight into the fridge when I get to my destination. 🙂 can’t wait!!
<strong>Dark chocolate cups with caramel, raspberries and macadamia filling </strong>
1/2c (60g) cashews – soaked for min 2hrs
3tbsp (43g) coconut oil melted
6 (75g) medjool dates
1tbsp (20ml) pure or no added sugar maple syrup
1/2tsp salt (good pinch)
70g rasp frozen
30g unhulled tahini
40g macadamia nuts
<strong>Chocolate cup </strong>
300g dark Choc organic
25g coconut oil
Melt your deal chocolate and cups coconut oil together and fill the bottom of your silicon cup moulds. I made 11. Just place enough in to cover the bottom and press up the side. You will have left over Choc, this is for the top!! Place in the fridge to set.
Make your filling
Place everything but the macadamias and raspberries into a food processor and blitz to a smooth paste. This may take come time be patient 🙂
Chop your macadamias roughly and stir them into the filling. Fold in the raspberries, frozen.
Once your base is set add your filling mix, be generous. Top with chocolate and give a lite tap to even off the top. Back in the fridge to set! To easy! 🙂
If you need fully but free, omit the macadamias and replace the cashews with extra tahini!
Note: you could add coconut flakes too
<strong>What is hulled tahini? </strong>
Tahini is a paste made from sesame seeds. It is either hulled or unhulled. Hulled means the outer layer of the sesame is removed prior to the paste being made while unhulled the outer layer remains. Unhulled is often darker in colour and more bitter, that why I use hulled. Black tahini is from black sesame! Cool!