If easy desserts are your thing, here’s a recipe with only four ingredients that you’ll be able to memorize after reading over once.
Tahini Mocha cups are the brainchild of Emily Von Euw, author of Rawsome Vegan Baking, an all-time favourite dessert cookbook.
Start by melting a third of a cup of coconut oil, then mixing in an equal portion of tahini until smooth. Next, combine a cup of dates and half a cup of coffee or espresso until smooth in a food processor.
You’ll now need a food safe brush and small paper muffin cups. Brush the sides of your shells with the tahini mixture so the entire interior is coated. Place them on a plate and place in the freezer for a minute to firm up. Repeat the brushing step, then fill your shell with a dollop of espresso date mixture, then fill the cups with the rest of your tahini mixture. Place back in the freezer until firm. Note: they will melt if you leave them out of the fridge/freezer for long.
For more amazing raw vegan recipes, head to Emily’s site here.