Dark Chocolate Tahini Cups
Dark Chocolate Tahini Cups, easy homemade chocolate cups with a gooey tahini filling. A sweet and savory treat!
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
- ⅓ cup tahini
- ½ tablespoon maple syrup
- ½ tablespoon ground flax seeds optional
- 1 ¼ cups dark chocolate chips
- ½ teaspoon sesame oil optional
- 1 tablespoon sesame seeds for garnish
- 1 pinch flaky sea salt
Instructions
- Prep muffin tin: Place muffin liners inside muffin tin and set aside.
- Mix tahini filling: Add tahini to a small bowl with maple syrup and mix well to combine. If your tahini is very thin, add ground flax seeds and let sit about 10 minutes until the tahini mixture thickens.⅓ cup tahini, ½ tablespoon maple syrup, ½ tablespoon ground flax seeds
- Melt chocolate: Place chocolate chips into a medium mixing bowl and add sesame oil (this is optional if you have it, but it adds a lot of flavor). Melt chocolate by either placing it in the microwave for 15-30 seconds at a time and stirring until smooth, or heat the mixing bowl by placing it over a water bath by heating water in a medium pot over medium heat and placing the glass mixing bowl right over the pot. Then stir chocolate chips until they are completely smooth.1 ¼ cups dark chocolate chips, ½ teaspoon sesame oil
- Fill and freeze muffin cups: To make the tahini cups, first place 2 tablespoons of melted chocolate into each muffin, making sure to coat the sides of the muffin liner; then place the muffin tin in the freezer for 10 minutes. When the bottom of the chocolate cup is solid, remove from the freezer and place 2 teaspoons of the tahini mixture in the center of the cup; freeze another 5 minutes. Finally, remove the muffin tin and add 2 more tablespoons dark chocolate on top of the tahini to form the top of the cup. Sprinkle with sesame seeds and flaky sea salt, and freeze 10 more minutes.1 tablespoon sesame seeds, 1 pinch flaky sea salt
- Enjoy or store for later: To finish, remove the cups from the muffin liners. Then either enjoy immediately, or store in an airtight container in the refrigerator until ready to savor.
Notes
Prep ahead: Prepare these homemade cups up to five days ahead of serving; make a batch at the beginning of the week and save for easy snacks all week long.
Leftovers and storage: Store leftover cups in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before enjoying.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients is free from gluten.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 26mgPotassium: 157mgFiber: 1gSugar: 7gVitamin A: 6IUVitamin C: 0.4mgCalcium: 74mgIron: 1mg
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