Salted Caramel Tahini Cups
I’m sure most of you have heard of Emily Von Euw of This Rawsome Vegan Life. She’s a superstar vegan food blogger and author of two published cookbooks, Rawsome Vegan Baking and 100 Best Juices, Smoothies and Healthy Snacks.
I reviewed Rawsome Vegan Baking on the blog last year and I use the book often when I’m in need of a quick, whole food, sweet treat!
I went with a variation of Emily’s tahini cups and they are absolutely to die for! Be careful, these are highly addictive. Like insanely, melt-in-your-mouth, perfectly sweet, creamy, decadent goodness that you just can’t get enough of.
You’ll find the recipe down below but first Emily has been kind enough to share some of her best tips for eating a plant-based diet. Have a read!
On Eating Out…
“Don’t be afraid to customize your order. You are the customer and you deserve to get a delicious meal like everyone else. If you don’t see anything that’s already vegan, then take notice of ingredients they have in the kitchen.
For example: they might have a salad with spinach and cheese, a meat burger with mushrooms, tomatoes and onions, and a rice dish with chicken – you know they have spinach, mushrooms, tomatoes, onions and rice!
Ask them to make you a stir fry with the veggies, rice and perhaps some olive oil. This is usually a last resort, since I often simply ask for the animal products to be swapped with veggies. For example: instead of sour cream with my Mexican food, I’ll ask for extra guacamole. ”
On Grocery Shopping…
“Since I eat a whole foods vegan diet, I eat a lot. I eat at least 4 bananas a day, as well as a couple pounds of vegetables and greens. So when I grocery shop, I go big. When I see yams on sale, I buy them all and keep them in the garage so they don’t go bad. Alternatively you could bake them all or add them to a big batch of soup and keep it in the freezer.
I buy whole boxes of bananas which saves me several dollars. I eat them until they get too ripe, then peel them and throw ’em in the freezer for banana ice cream! Also ask your grocer if they have any extra produce they need to get rid of. I have been given bags of ripe mangoes for free by doing this.
And also eye up the culled section – a shelf in most grocery stores where there is packages of discounted fruit and veg (because it’s about to go bad). Bring it home and add it to smoothies or soups right away! To save money in general: stock up on bananas, potatoes, rice and beans.”
“I recommend all vegans take a B complex or at least a B12 every few weeks. Or throw some Vega into your smoothies every few days. And make sure you get enough sunshine; if you can’t, take a vitamin D supplement ever few weeks. Eat enough iron (rich in figs, nuts, cacao and grains).
Get your blood checked every 6 months or so to make sure everything’s on track. If you’r low in something, find out what whole foods are rich in that mineral, vitamin or nutrient. Eating lots of dark leafy greens on a regular basis will help with everything. Eat healthy because you deserve to feel good and live long.”
On Vegan Meat Substitutes…
“Vegan meat substitutes are really helpful for people who like protein-rich, meat-textured foods, especially when they might be transiting into a meat-free diet. Personally I prefer eating whole foods and celebrating plants, but to each their own!
Are meat substitutes healthy? Not really, but if you only have them every once and awhile they certainly aren’t gonna do any damage. Some are better than others. Look at the ingredients or ask for them (if you’re in a restaurant) to make sure you’re comfortable eating whatever it is.”
On Meal Planning…
Make soups, curries, or stir frys in large amounts, then portion it out into the freezer or fridge and there ya go! Meals for the work week!
On Why She’s Vegan…
“I’m vegan because I care about animals. I eat a whole foods, plant-based diet because I care about the planet and my health.”
Thanks for the great tips, Emily! Now without further, ado….I present to you, Salted Caramel Tahini Cups.Print
- 1/3 cup melted coconut oil
- 1/2 cup raw tahini
- 1 tsp pure maple syrup (optional)
- 1 cup packed, pitted dates
- 1/4 tsp sea salt
- Soak the dates in hot water for 10 minutes.
- White they’re soaking, mix the melted coconut oil, tahini and maple syrup together in a bowl.
- Add 1 tbsp of the mixture into 10 muffin liners and place in the freezer to harden. They should only take 5-10 minutes to harden completely.
- Blend the dates with the sea salt until completely smooth and creamy.
- Divide the date mixture by spoonfuls into the muffin liners and pour the remaining tahini mixture over top. Spreading around a little so they’re somewhat flat.
- Place back in the freezer until hardened, about 20-30 minutes.
- Store in the freezer.
You can definitely make them without the added maple syrup but I preferred the tahini layer with just a hint of sweetness. It’s up to you. I’ve made them with and without and it’s good both ways!
For treats like these, I use silicone baking cups similar to these ones. I find they work better than paper liners and they last forever!
Adapted from Rawsome Vegan Baking by Emily Von Euw.
For more incredible treats like these, you can purchase Emily’s cookbooks below or visit herblog here.
Purchase Rawsome Vegan Baking
Purchase 100 Best Juices, Smoothies and Healthy Snacks