Healthy candy? Is there such thing? Well, not exactly, but some are better than others. These Chocolate Tahini cups have the goodness of tahini going for them, along with the antioxidants founds in good dark chocolate. Yes, there is sugar, and all sugars should be kept in check, but sometimes you have to live a little….
Candy is normally packed with GMO-High Fructose Corn Syrup, preservatives, “natural” flavors and dyes. So, when halloween time rolls around, I prefer to have a healthier alternative. Rather than keep my boys away from any candy at all (which frankly wouldn’t be any fun) I make candy like these chocolate tahini cups and sour gummy bears (recipe to follow), or I order from www.naturalcandystore.com and ‘trade’ for the candy they get trick or treating.
- dark chocolate chips - 1 1/4 cup I use Enjoy Life brand
Dark chocolate is rich in cell-protecting anti-oxidants, as well as containing a wide variety of vitamins and minerals. This wonderful bean not only makes everything taste good, it makes us feel good too.
- tahini - 2 tablespoons
- raw honey - 2 teaspoons
- himalaya salt - pinch
Place paper mini muffin baking cups in a mini muffin tray.
Melt a 1/2 cup of dark chocolate chips on the stove. It only takes a couple of minutes. Stir the chips continuously and don't let them burn!
Spoon out @3/4 of a teaspoon of melted chocolate into each paper baking cup.
Place tray in the refrigerator. Allow to cool for @5 minutes or until the chocolate is almost hard.
While the chocolate is cooling, mix the tahini, honey and salt together in a small bowl. You can use almond, cashew, peanut or sunflower butter in place of the tahini. I chose tahini because I love it's nutrient profile plus, I am making these for my younger son's school which is tree-nut free.
When the chocolate is nearly hard, spoon out @1/4 teaspoon of the tahini mixture into each baking cup.
Melt the remaining 3/4 cup of chocolate chips on the stove.
Spoon the newly melted chocolate on top of the mixture already in the baking cups.
Smooth the surface with the side of a spoon.
Put in the refrigerator to cool for @10 minutes or until chocolate is hard.
After the chocolate is completely hard, tear away the paper baking cups.
These can be kept in the fridge or on the counter.