Sesame Chocolate Cups Food

SESAME CHOCOLATE CUPS

Steps:

• Chocolate and tahini: Place milk chocolate in large bowl over a pot of barely simmering water, making sure the bowl does not actually touch the water. As the chocolate melts, stir with a rubber spatula until smooth. Remove from heat, wipe bottom of bowl, and place on a dry towel on the countertop.
• Fold in tahini in three batches, turning bowl until well combined. Fold in half the butter; when it's fully combined, slowly stir in the rest until very smooth, making sure there are no air bubbles. Note: It is necessary to completely emulsify the tahini. Empty jar into the bowl of a mixer and beat, using paddle attachment, until smooth and oil is combined, about 30 seconds on medium speed. This can also be done by hand, by whisking until very smooth and oil is combined. Keep at room temperature.
• Assembly: Place foil cups into mini muffin pans. Fill each to the top of the foil cup with chocolate-tahini mixture. Tap the pan on the countertop to settle the mixture. Sprinkle a few toasted sesame seeds in the center of each candy. Refrigerate until set, 1 hour. Remove from pans and devour.

SESAME CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. 2. Place the sesame seeds, water, and maple syrup into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 60-75 seconds. Add the rolled oats, almond flour and baking powder and secure the lid. Press start and allow to process for 10 seconds. 3. Scoop the dough mixture onto the sheet trays. Chill in the refrigerator for 20-25 minutes. 4. Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool to room temperature.