Two blog posts in two weeks! This is a lucky streak, I feel it coming!
The other day I was browsing through my many Pinterest boards that contain all the recipes I am going to make “one day” and decided to actually make one. It’s so funny with Pinterest and Instagram because I always find myself “pinning” or “screen-shotting” recipes to make and I feel so inspired to make them, but I never actually do. Who feels me on that? It really shows you how full and busy our brains are and how easy it is to forget the little things that bring us excitement.
Our brains are always go, go, go and then the one break we take is to check Instagram or Snapchat to see what the rest of the world is experiencing while we are working. We almost try to live through the excitement of the digital world but we never actually turn that into a reality for ourselves. I am definitely a victim of that! When I am studying for school, I always take little intermittent Instagram or Pinterest breaks and save all the recipes I want to make. I have all these wonderful ideas of what I am going to make and mark the day that I am going to do it all, but 9.5 times out of 10, I never end up doing it. Or another thing I can think of is finding somewhere online that I want to go to and looking at all the pictures of people who are there and what it looks like. It’s almost like our brain feels as though it has been there already because we have the full rundown of the whole scene that we don’t remember to check it out ourselves because there is no mystery drawing us there! I feel it would be a valuable experience for all of us to go onto those Pinterest boards or the folder full of all our wonderful screenshots and actually make a recipe or go experience somewhere you have always wanted to go! This post is a celebration of finally making space in my brain to discover a new recipe and be inspired to create a version of my own!
Cacao Tahini Cups
3/4 cup raw tahini
1/3 cup coconut oil
pinch of pink Himmalayan sea salt
1/2 cup organic pitted dates
3 tbsp. warm water (add more if needed)
1 1/2 tsp cacao powder
1/4 tsp cinnamon
contents of 1 cardamom pod (ground into powder)
organic cacao nibs
mini muffin liners
In a small bowl combine the tahini, coconut oil and salt. Microwave for 20 seconds or until coconut oil is slightly melted. Remove from microwave and stir until the coconut oil is fully melted and the mixture is smooth.
On a plate or in a mini muffin tin (I prefer to use these so they hold their shape better!) prepare 15 mini muffin liners. Scoop about a teaspoon of the tahini mixture into the base of each cup. Once you have filled all the cups place them into the freezer on a level surface to set while you prepare the filling.
For the filling, place the dates, water, cacao powder, cinnamon and cardamom into a food processor. Blend the mixture until it forms a paste and no large chunks of dates remain.
Remove the cups from the freezer and put about half a teaspoon in the middle of each cup and press it out so there is an even layer. Sprinkle cacao nibs on top of the date layer and finish the cups with another teaspoon of the coconut oil and tahini mixture. When putting the second layer of tahini on the cups ensure that it covers the whole date layer and drips into the side of the liners so the date layer is completely sealed inside.
Place the cups back in the freezer for about an hour until they are fully set. Enjoy right away or store in an airtight container in the freezer for up to 3 weeks!