Ashwagandha Tahini Cups (GF + V)
Recipe type: Dessert
Cuisine: Vegan, Gluten-free
Serves: 14
 
Ingredients
  • 2 cups vegan chocolate + 1 tsp coconut oil
  • ½ cup tahini
  • 1 tbsp unsweetened, unsalted peanut butter (or sunflower butter if nut-free)
  • 3 tbsp maple syrup
  • 1 tbsp ashwagandha powder
  • pinch of salt
Topping
  • sea salt flakes (like Maldon)
  • sesame seeds
Instructions
  1. Melt the vegan chocolate in the microwave at 30-sec intervals, or in a heat-proof bowl over the medium-heat stove. Once removed from the heat, add the coconut oil and stir. Move to the side.
  2. Whisk together the tahini, peanut butter (or sunflower butter), maple syrup, and the salt (not flakes).
  3. In an ice cube container or a lined mini muffin pan, spoon in chocolate until it hits roughly ⅓ of the container. Then spoon in your tahini mixture. Refrigerate for 15 minutes.
  4. Add chocolate to the top and sprinkle sesame seeds and sea salt flakes.
  5. Best if kept frozen! Enjoy.
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/adaptogen-recipe-ashwagandha-tahini-cups-gf-v/