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3 Layer Tahini Rice Crispy Cups

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3 Layer Tahini Rice Crispy Cups

3 Layer Tahini Rice Crispy Cup

These 3-layer tahini rice crispy cups are the perfect little sweet treat. I used tahini instead of peanut butter which gives it a milder taste that veers towards the halva direction. The caramel layer is made from dates, rice milk, tahini and a good dash of fleur de sel. And they’re topped with a dark chocolate layer. Make sure each layer sets before adding the next, this is to make sure they don’t seep into each other and you get 3 distinct layers.

 

I made them in a mini silicone muffin tray which is ideal as the silicon allows you to pop them out easily. If you don’t have one, use mini muffin liners or you can press them into a square pan and make them like a traditional rice crispy treat. It makes about 14 little cups depending on how much of the batter you transfer to the moulds instead of directly into your mouth.

 

A note on two ingredients I used:

1. Honey – for a vegan friendly option use rice syrup not maple syrup. Rice syrup is thicker and stickier which will allow the puffed rice to hold.

2. Fleur de sel – this is a dessert salt used for finishing and gives things that sweet salty flavour. It’s amazing sprinkled on chocolate (or added to melted chocolate), in caramel or sprinkled on top of cookies. It’s helps cut the sweetness. For this recipe you can use regular salt, but I’d recommend buying a box of fleur de sel if you like making sweet things. It makes a big difference and a box lasts a while as you don’t use a lot at a time. You’ll find it by the salt in most grocery stores.

 

3 Layer Tahini Rice Crispy Cup

3 Layer Tahini Rice Crispy Cups

Made with Tahini to give them a delicious halva like flavour, these tahini cups are the perfect sweet treat. They're also nut free, gluten free and dairy free with the option to make them vegan.
Course Dessert, Snacks
Cuisine Gluten Free, Nut Free, Refined Sugar Free, Vegan, Wheat Free
Servings 14 mini cups

Ingredients
  

Tahini Rice Crispy Layer

  • 2 1/2 C puffed brown rice
  • 1/3 C honey
  • 1/3 C tahini
  • 1 tsp vanilla extract
  • pinch fleur de sel

Date Caramel Layer

  • 2/3 C medjool dates about 8-10 fresh dates, pitted
  • 2/3 C rice milk
  • 1 tbsp tahini paste
  • pinch fleur de sel

Chocolate Layer

  • 3/4 C dark chocolate chips
  • 1 tsp coconut oil

Instructions
 

Tahini Rice Crispy Layer

  • Combine the honey and tahini paste in a pan and heat over a low heat for about 30 seconds – just to soften it into a consistency you can mix together. Alternatively you can microwave for 30 seconds. Add in the vanilla and salt and mix well.
  • Add the puffed rice to a large bowl and pour over the tahini mix. Mix well until each puffed rice grain is coated in the mixture.
  • Divide the mixture between your mini muffin tin cups or liners. I used a mini silicone muffin tin which allowed for easy removal of the cups. You can also use mini muffin liners.
  • Freeze for 30 minutes, until firm

Date Caramel Layer

  • Add all the ingredients to a blender and blend until smooth.
  • Top each tahini rice crispy cup with date caramel. I did between 1-2 teaspoons of caramel per cup.
  • Freeze for 1 hour until the caramel is firm

Chocolate Layer

  • Melt the coconut oil in a pan. Switch off the heat and add the chocolate chips. Let sit for 5 minutes, to allow the chips to melt. Mix the chocolate chips together with the melted coconut oil to get a smooth mixture.
  • Divide the melted chocolate between the cups.
  • Freeze until solid.
  • Store the cups in an airtight container in the freezer. The caramel does soften fast when it’s at room temperature so take it out just before you want

Notes

For a vegan friendly option, you can switch out the honey for rice syrup in the tahini rice crispy cup. Maple syrup is too thin and not sticky enough. Rice syrup has a thicker and stickier consistency similar to honey which helps the puffed rice stick together.

 

3 Layer Tahini Rice Crispy Cups

 

 

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