Prep Time
30
Cook Time
60
Servings
8
Raw Brownie Tahini Caramel Cupcakes
Chocolatey deliciousness without all the guilt! Made with Nutiva Organic Coconut Oil and Hempseed.
Ingredients
- 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
Instructions
- Blend brownie ingredients together in a food processor, leaving some texture. Set aside.
- Blend Sesame-Cashew Butter ingredients until smooth. Set aside.
- Blend Caramel ingredients until smooth. Set aside.
- Line cupcake tins and fill with half of the brownie mixture, pressing it up against the sides about 3/4 of the way.
- Put in a layer of sesame-cashew butter, then a dollop of caramel.
- Put in freezer for 10 minutes, then cover the top with another layer of sesame-cashew nut butter.
- Allow to set in the freezer for about 30 minutes.
- Blend Frosting ingredients until smooth, just before brownies are ready to serve.
- Frost when ready to serve. Sprinkle with additional hempseed if desired.
- Enjoy!
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