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!