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Spring Challenge Day 31 – Chocolate Tahihi Cups

Thirty days hath September,
April, June, and November;
All the rest have thirty-one,
Save February, with twenty-eight days clear,
And twenty-nine each leap year.

It’s been 31 days. Thank you Christina Pirello for helping to feed my family and teaching me more of  the art of healthy whole foods cooking. I hope that everyone’s recipe repertoire has increased and you have enjoyed the challenge of cooking new and interesting ,(and yes,sometimes hard to find )foods with me.

I am going to end the challenge with one of Christina’s desserts. Feel free to make your favorite dishes tonight or start on a new journey with a new cookbook. Thank you for joining me and congratulations on becoming a better cook.

Chocolate Sesame Cups

1/2 Cup dried currants

1 Cup boiling water

8 Ounces nondairy, grain -sweetened chocolate chips

2 Tablespoons  brown rice syrup

Scant pinch of ground cinnamon

31/2 Tablespoons sesame tahini

Lightly oil 18 candy molds or petit four cups

Soak the currants in the boiling water for 5 minutes. Drain, pat the currants dry and finely chop.

Melt the chocolate chips with the rice syrup, cinnamon and 3 tablespoons of the tahini in a metal bowl set over a pot of  simmering water; stir until smooth. Remove from the heat and fold in the currants.

Spoon the chocolate mixture into the prepared cups. Decorate the tops by dipping the end of a toothpick into the remaining tahini and swirling into the tops of each cup. refrigerate until ready to serve.


This recipe was printed with permission from Christina Pirello.

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