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Title: Chocolate Almond Butter Tahini Cups
Categories: Candy
Yield: 24 Candies

4 Dark chocolate bars
1 ts Cayenne
1/2 c Almond butter
1 tb Tahini paste
1 tb Agave
1 tb Coarse sea salt

Melt chocolate using either a water bath or by sticking in the
microwave (checking every 15 seconds to make sure it doesn't burn).

Add cayenne pepper and stir well.

Using a mini-muffin tray and mini-muffin liners, pour 1/2 ts
chocolate into cup and turn the liner in your hand, so that at least
the bottom third of the liner is coated with chocolate.

Place in freezer for at least 15 minutes, until chocolate hardens.

While chocolate is hardening, mix together almond butter, tahini
paste, and agave with a whisk (you can also use hand mixer if you
want).

Remove chocolate from freezer and place a small dollop (a little bit
larger than a large pea) of almond butter-tahini mix using 2 ts into
each cup.

Spoon remaining chocolate over each of the cups so that the almond
butter-tahini "ball" is completely submerged and covered (chocolate
should reach almost the top of the liner).

Place back in freezer for an additional 15 minutes. Enjoy.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
chocolate-almond-butter-tahini-cups-wont-kill-diet/>

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