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For 6-8 cups ⠀
125ml melted cacao butter ⠀
100 ml powdered coconut milk ⠀
3-4 tbsp liquid sweetener of choice (or more to taste) ⠀
75 ml tahini ⠀
Pinch of salt ⠀
Date caramel from the previous recipe
1. Mix all the ingredients (apart from date caramel). 2. Take muffin molds (I used silicone ones from IKEA), and add about 1 tbsp of tahini mix to the muffin molds.⠀
3. Move molds to the freezer for 10-15 minutes. The mixture should still be soft, so don't wait for too long. 4. Place a generous teaspoon of date caramel in the middle of each cup and gently press it in. 5. Pour the rest of the tahini mixture on top. ⠀
6. Move to the freezer to fully set.

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