Chocolate Kanafe Cups
1 cup kataifi pastry
1/4 cup tahini
2 tbsp maple syrup
12 ounces semisweet chocolate chips
2 tablespoons avocado oil
Line a cupcake sheet with paper cupcake holders.
Toast shredded kataifi in a dry pan over low heat.
In a small bowl, blend the tahini with the maple syrup, then add the toasted kataifi. Set aside.
In a glass bowl, melt the chocolate chips with the oil in 30 seconds increments.
Pour the melted chocolate to fill the bottom of the cupcake liners. Then spread up the sides.
Fill the chocolate cups with the kaitafi tahini mixture, then cover with another layer of melted chocolate.
Refrigerate until ready to serve.