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Prep Time
Cook Time
Meal TypeDessert

Raw Brownie Tahini Caramel Cupcakes

Chocolatey deliciousness without all the guilt! Made with Nutiva Organic Coconut Oil and Hempseed.


  • Brownie Mixture
  • 1/2 cup Walnuts
  • 1/2 cup Pecans
  • 1/2 cup Nutiva Organic Hempseed
  • 1/2 cup Raw Cacao Powder
  • 1 tsp Vanilla Extract
  • 1 1/2 cup Dates (pitted & chopped)
  • Sesame-Cashew Butter
  • 1/2 cup Tahini
  • 1 cup Cashews (raw)
  • Caramel
  • 1 cup Dates
  • 1 tbsp Cashew Butter (can be substituted with nut butter of choice)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 tbsp Nutiva Organic Virgin Coconut Oil
  • Frosting (Optional)
  • 1 Avocado (ripe)
  • 6 Dates (pitted)
  • 1/4 cup Raw Cacao Powder
  • 2 tbsp Maple Syrup


  1. Blend brownie ingredients together in a food processor, leaving some texture. Set aside.
  2. Blend Sesame-Cashew Butter ingredients until smooth. Set aside.
  3. Blend Caramel ingredients until smooth. Set aside.
  4. Line cupcake tins and fill with half of the brownie mixture, pressing it up against the sides about 3/4 of the way.
  5. Put in a layer of sesame-cashew butter, then a dollop of caramel.
  6. Put in freezer for 10 minutes, then cover the top with another layer of sesame-cashew nut butter.
  7. Allow to set in the freezer for about 30 minutes.
  8. Blend Frosting ingredients until smooth, just before brownies are ready to serve.
  9. Frost when ready to serve. Sprinkle with additional hempseed if desired.
  10. Enjoy!


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