Chocolate Tahini Cups

Peanut Butter Cups are my kind of thing. Seriously, I always ask my kids to stock up on them on Halloween. I love the sweet and salty combo. So, I thought to myself, why not try and make them with tahini? Tahini goes with everything, right? and this is how the chocolate tahini cups recipe came together. I’m not entirely sure what took me so long to come up with this idea…but I am so glad I did.

If you’re anything like me, it’s going to be hard to eat just one of these cups.

Ingredients Overview

Dark chocolate: You can use any chocolate you like; use dark dairy-free chocolate chip for a vegan version. 

Tahini: Made with 100% sesame seeds ground into a paste. Tahini here adds a satisfying richness and a gentle, nutty, savory taste that pairs so well with chocolate.

Honey: For extra sweetness or maple syrup.

Pro- Tips

• Use good quality chocolate: The quality of the chocolate you use will greatly impact the taste of your chocolate tahini cups. Use high-quality chocolate chips or a good quality chocolate bar for best results.

• Use smooth and creamy tahini: Creamy tahini works best for this recipe since it has a smooth consistency that is easy to work with. Tahini brands vary widely in consistency, I like (affiliate links) Soom, Baron, and Seed+Mill.

How to Store Chocolate Tahini Cups?

Once your cups have frozen, I suggest transferring them out of the muffin tin and into an airtight container. You can keep them frozen or move them to the refrigerator.

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Chocolate Tahini Cups

Author Rachel

Prep Time 10 minutes minutes

Chilling Time 1 hour hour

Yield 9 units

Print Pin Recipe

Description

These Chocolate Tahini Cups are dangerously delicious.

Kosher, Pareve

Equipment

• Silicone cupcake molds OR
• Cupcake silicone pan

Ingredients

• ▢ 8.5 oz (240-250 grams) dark chocolate chopped
• ▢ 1/2 cup (120 ml) tahini paste (raw tahini)
• ▢ 4 tablespoons (40 grams) powdered sugar
• ▢ 1 Tablespoon (15 ml) honey or maple syrup
• ▢ coarse salt optional

Instructions

• Line muffin tin with cupcake molds.
• In a medium-sized mixing bowl, mix tahini, powdered sugar, and honey.
• Melt the dark chocolate in a microwave-safe bowl stirring 30 seconds at a time until smooth.
• Add a generous teaspoon of chocolate into the bottom of each cupcake mold and spread along the bottom.
• Follow it by dropping in a tablespoon of the tahini mixture.
• Lastly, drizzle a spoon of the melted chocolate and spread it evenly over the tahini layer. If you feel adventurous, sprinkle salt on top (optional).
• Put in the freezer for about 1-2 hours until set and firm.
• Keep refrigerated!

Notes

• Use good quality chocolate: The quality of the chocolate you use will greatly impact the taste of your chocolate tahini cups. Use high-quality chocolate chips or a good quality chocolate bar for best results.
• Use smooth and creamy tahini: Creamy tahini works best for this recipe since it has a smooth consistency that is easy to work with. Tahini brands vary widely in consistency, I like (affiliate links) Soom, Baron, and Seed+Mill.

Tried this recipe? Tag@mamalivingabroad