Description
Naturally sweet with a hint of savory, these Chocolate Tahini Prune Oat Cups are balanced in flavor, texture and cravings. They combine the natural sweetness of California Prunes and honey with the slightly savory notes of creamy tahini, the chewy texture of rolled oats and a snappy chocolate layer topped in sesame seeds and sea salt flakes. These snackable bites are the best way to satisfy hunger while packing in added nutrition.
Ingredients
Oat Cups
1 cup quick cooking rolled oats
1/4 cup honey
2 tablespoons tahini
1/4 teaspoon fine sea salt
Topping
12 California Prunes
6 tablespoons tahini
1/2 cup dark chocolate chips or 3 ounces dark chocolate, roughly chopped
1 teaspoons coconut oil
1 tablespoon sesame seeds
flaky sea salt, to taste
Instructions
Line a metal muffin pan with 6 paper liners or use an unlined silicone muffin pan.
Make the oat cups by combining the oats, honey, tahini and a fine sea salt in a mixing bowl. Stir together until all of the ingredients are combined and begin to stick together. Scoop about 2 tablespoons of the oat mixture into the bottom of each muffin cup and firmly press to create a base layer.
Layer 6 sets of 2 prunes together, evenly spaced on a sheet of parchment paper. Cover with another sheet of parchment paper and smash the prunes with a heavy cup to flatten into rounds about the size of the muffin cups.
Top each oat cup with smashed prunes followed by 1 tablespoon of tahini.
Combine the chocolate and coconut oil in a microwave-safe bowl, then heat in 20-second increments until the chocolate is melted. Be sure to stir between each increment.
Pour 1 heaping tablespoon of melted chocolate over the top of each filled muffin cup. Allow the chocolate to firm up slightly, then sprinkle with sesame seeds and sea salt flakes.
Place the muffin tin in the freezer for at least an hour to set.
Enjoy Chocolate Tahini Prune Oat Cups chilled. You may want to allow them to soften at room temperature for a few minutes before eating.
Notes
Once the Chocolate Tahini Prune Oat Cups have set, remove them from the muffin pan and transfer into a freezer proof bag or container and store in the freezer for up to 2 months or in the refrigerator up to 1 week.