Chocolate Tahini Cups

dark chocolate, tahini, maple syrup, cocoa nibs, dried cranberries

Line 12 mini muffin holes with paper cases. Melt 250g chopped dark chocolate and stir until smooth. In a small bowl, stir together ¼ cup tahini and 1 tablespoon maple syrup. Spoon 1 teaspoon melted chocolate into the bottom of each case. Spread each with some tahini mixture then cover with more melted chocolate. Sprinkle tops with cocoa nibs and cranberries. Chill until set and store in the fridge. Makes 12 mini cups