Vanilla Sesame Salted Choc Fat Bomb Cups
These tasty little morsels are so delicious that anyone would love them, evenif they aren't following the low carb healthy fat way of eating. They have been shared with us by Daniela and Michelle from Thermo-Foodie and The Chef.
Recipe Tester Feedback: "These are so easy to make. They almost remind me of those peanut butter cups, but without all the sugar and nasties. High in very good fats, and sesame is full of nutrients. Great little bundles of good stuff." - Shannah
No: Gluten / Egg / Nuts
Total Preparation Time 5 minutes + freezing time
Can be frozen
- First layer:
- xylitol - 20g (or sweetener of choice for a high carb version)
- vanilla bean powder - 1/2 tsp, finely ground, or vanilla bean paste
- tahini paste - 110g, hulled
- coconut oil - 75g, softened if cold
- Second layer:
- xylitol - 15g (or sweetener of choice)
- cacao powder - 15g
- coconut oil - 75g
- butter - 30g, cubed, cold, salted
- Add the xylitol for both layers (35g) to the bowl. Mill Speed 9 / 10 seconds, measuring cap on.
- Tap the lid and leave for 1 minute to let the dust settle.
- Scrape down sides, remove half and set aside.
- Add vanilla (1/2 tsp), tahini paste (110g) and coconut oil (75g) to the bowl. Blend Speed 4 / 20 seconds, measuring cap on. Scrape down sides.
- Divide evenly amongst 20 chocolate moulds or silicone ice block moulds, then set aside in the freezer for 10 minutes.
- Without washing the mixer, add reserved xylitol (15g), cacao (15g) and coconut oil (75g) to the bowl. Program 1 minute / 37C / Speed 3, measuring cap on.
- Add butter (30g) to the bowl. Program 1 minute / Speed 4, measuring cap on. Scrape down sides.
- Blend Speed 3 / 20 seconds, measuring cap on.
- Pour on top of the tahini bases and set in the freezer for 20 minutes before popping them out of the moulds.
- Store in the freezer. These can be frozen for up to 3 months.