Sesame Honey Cups

Inspired by a dessert at Cafe Gratitude

Makes about 15 small cups

For the filling:

2 cups sesame seeds, soaked in filtered water for 4-6 hours
1/3 - 1/2 cup raw honey
1/4 t salt
1 t vanilla extract

For the chocolate shell, I used this recipe on the Nourishing Gourmet blog.

After soaking, let the sesame seeds dry for about 1 hour in a colander. Preheat the oven to 250°F (or 105°F only, if you do want to keep it raw). Put all ingredients into a food processor and mix well until most of the seeds are broken. Spread on a baking tray and dry in the oven for about 20-30 minutes (stir occasionally). Let cool.
Remark: A better option would probably be to dry the sesame seeds for an hour or so in a dehydrator and after that mix it with the other ingredients.

In the meantime, cover the bottom of each muffin tin with the melted chocolate sauce (about 1/8 of an inch thick) and let it harden in the freezer.

Once the chocolate is harded and the filling has cooled, form 1/2 inch thick discs of the filling that fit into the muffins tin, leaving about 1/8 inch around the edge. Place a disc in every tin, then cover with the remaining chocolate. Cool for several hours.