Yield: Makes 12
1 c. Tarazi Original Baking Crumbs
½ c. Quick oats
2 T. coconut oil, plus extra for the pan
2 T. dark brown sugar
pinch sea salt
1 t. vanilla extract
1 T. coconut oil
1-½ c. Bittersweet chocolate chips
2 T. natural cocoa powder
¼ c. Tarazi Tahini
4 t. powdered sugar
Prepare a muffin pan by greasing the cups with coconut oil and set it aside.
To make the crust: In a large skillet preheated to medium low, melt the coconut oil. Then, add Tarazi Original Baking Crumbs and quick oats to the skillet stirring until the mixture is evenly saturated with coconut oil. Keep stirring, less frequently, for 5 more minutes. After 5 minutes, add the brown sugar and salt. Keep stirring slowly for another 5 minutes. The mixture should be faintly brown and no longer smell raw after cooking. Finally, turn off the heat and quickly add the maple syrup and vanilla extract, mixing thoroughly. Divide the hot crust mixture (about 3 T. per cup) quickly and evenly between the twelve muffin cups, using a measuring spoon to press the mixture into the cups. It is important to press the mixture into shape while it is hot. Set the muffin pan aside.
To make the filling: Wipe out the large skillet you used for the crumbs and set it back on the stove over low heat. To the pan, add the coconut oil, and both kinds of chocolate. Stir occasionally, using a heatproof spatula, turning off the heat when the mixture is half melted. Then, mix until smooth.
At this point the crusts will have set enough to pour the chocolate mixture into the cups. Divide the melted chocolate (about 2T.) evenly into each cup. Lastly, whisk Tarazi Tahini and powdered sugar together in a small bowl until smooth and put a teaspoon into each cup. Swirl the tahini and chocolate together using a toothpick or a tip of a small knife. Let the cups cool to room temperature before removing from the tin. You may refrigerate them to hurry them up, but they are best eaten at room temperature.