glutenfrei

Vegan Tahini Date Cups

You absolutely have to try these low-histamine tahini date cups! They're quick and easy to make and incredibly delicious. Stored in the freezer, you'll always have a tasty sweet snack on hand.  

This recipe is   

  • vegan
  • suitable for a low-histamine diet  
  • lactose-free  
  • gluten-free  

 Preparation time   

10 minutes + 2-3 hours in the freezer  

 Ingredients for 3-4 cups  

  • 100g Medjool dates  
  • 1 tbsp sesame seeds (1)  
  • 1 pinch of salt  
  • ¼ tsp cinnamon  
  • ¼ tsp ground cardamom  
  • 80 ml Tahini (1)  
  • 2 tbsp coconut oil  

Vegan Tahini Date Cup preparation

  • Pit the Medjool dates and soak them in hot water for about 5 minutes.  
  • Meanwhile, melt the coconut oil and mix it with the tahini.  
  • Strain the Medjool dates almost completely. Mash them well with just a little water and a fork.  
  • Stir in sesame seeds, salt, cinnamon and cardamom.  
  • First, put some tahini/coconut oil into a muffin tin.  
  • Then spread the date mixture evenly and cover with tahini/coconut oil.  
  • Place in the freezer for approximately 2-3 hours or overnight.  
  • Remove from the freezer and consume immediately.  
  • If there are any leftovers, store them in the freezer.  

Our HistaFood tip  

If you cannot tolerate tahini, you can also prepare the whole thing with almond butter (1), our organic protein spread pumpkin seed & pistachio or macadamia butter.  

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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