200grefined sugar free dark chocolateroughly chopped
flaky sea saltoptional
Instructions
Before you startBring a pot of water to the boil.
Make tahini mixturePrep dates and add to a food processor with tahini and blitz until smooth. Add in water and salt and pulse until it combined. This should be mouldable.
Melt chocolatePrep chocolate. Place chocolate in a metal bowl, then place bowl over pot of boiling water to gently melt chocolate.
Make cupsPlace mini muffin cases on a plate or tray and fill about 1/3 with melted chocolate. Tilt each case once filled to cover lower sides of cases. Pop these in the freezer for about 10 minutes to firm up. Fill chocolate cases with tahini filling then top with a thin layer of chocolate to cover (the chocolate may need to be re melted during this process).Place in the fridge to firm up for at least an hour. Store in the fridge or freezer.