These chocolate tahini cups are a simple yet indulgent dessert that blends rich dark chocolate with creamy, nutty tahini. They are sweet, slightly savory, and incredibly satisfying, making them perfect for a quick homemade treat or a healthier chocolate snack.
Why You’ll Love This Recipe
These cups are no-bake, easy to prepare, and require only a handful of wholesome ingredients. The combination of chocolate and tahini creates a balanced flavor that is not overly sweet, with just enough richness to curb chocolate cravings. They are also versatile, naturally halal, and can be adapted to different dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8.5 oz (240–250 g) dark chocolate, finely chopped
1/2 cup (120 ml) raw tahini paste
4 tablespoons (40 g) powdered sugar
1 tablespoon (15 ml) honey or maple syrup
Coarse salt, optional
Directions
Line a muffin tin with silicone or paper cupcake molds and set aside.
In a medium mixing bowl, combine the tahini, powdered sugar, and honey or maple syrup. Stir until smooth and fully blended.
Place the chopped dark chocolate in a microwave-safe bowl. Melt it in 30-second intervals, stirring between each interval, until completely smooth.
Spoon about 1 generous teaspoon of melted chocolate into the bottom of each cupcake mold and spread it evenly to create the base layer.
Add about 1 tablespoon of the tahini mixture on top of the chocolate layer in each mold.
Drizzle another spoonful of melted chocolate over the tahini layer, spreading gently to cover it completely. Sprinkle a small pinch of coarse salt on top if desired.
Transfer the muffin tin to the freezer and chill for 1 to 2 hours, or until the cups are fully set and firm.
Once set, remove from the molds and store as directed.
Servings and timing
Yield: 9 chocolate tahini cups
Prep time: 10 minutes
Chilling time: 1 to 2 hours
Total time: Approximately 1 hour 10 minutes to 2 hours 10 minutes
Variations
For a vegan version, use maple syrup instead of honey and ensure the chocolate is dairy-free.
Add a pinch of cinnamon or cardamom to the tahini mixture for a warm, spiced flavor.
Stir finely chopped nuts or seeds into the tahini layer for added texture.
Use semi-sweet chocolate if you prefer a slightly sweeter cup.
Storage/Reheating
Store the chocolate tahini cups in an airtight container. They can be kept in the refrigerator for up to one week or in the freezer for up to one month. These cups are best enjoyed cold or slightly chilled and do not require reheating.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used, but the cups will be sweeter and less intense in flavor.
What kind of tahini works best?
Smooth, well-stirred tahini made from 100% sesame seeds works best for a creamy texture.
Are these chocolate tahini cups healthy?
They are made with simple ingredients and contain healthy fats from tahini, making them a more balanced treat compared to many store-bought candies.
Can I reduce the sweetness?
Yes, you can reduce the powdered sugar slightly or use unsweetened chocolate for a less sweet result.
Do I need silicone molds?
No, regular cupcake liners also work well, but silicone molds make removal easier.
Can I make these without a microwave?
Yes, the chocolate can be melted using a heatproof bowl set over gently simmering water.
Why is my tahini layer too thick?
Some tahini brands are thicker than others. Stir well before measuring, or add a teaspoon of warm water if needed.
Can I add a filling to the center?
Yes, a small dollop of date paste or nut butter can be added inside the tahini layer.
How long do they need to set?
They usually set within 1 to 2 hours in the freezer, depending on thickness.
Can kids help make this recipe?
Yes, this is a great kid-friendly recipe, with adult supervision during chocolate melting.
Conclusion
Chocolate tahini cups are an easy, no-bake dessert that delivers big flavor with minimal effort. With their creamy center, rich chocolate shell, and customizable options, they are sure to become a go-to treat for chocolate lovers looking for something a little different.
These chocolate tahini cups are a rich, no-bake treat featuring creamy tahini filling encased in smooth dark chocolate. Balanced in sweetness and slightly nutty, they’re an indulgent yet wholesome dessert perfect for snacking or sharing.
Ingredients
8.5 oz (240–250 g) dark chocolate, finely chopped
1/2 cup (120 ml) raw tahini paste
4 tablespoons (40 g) powdered sugar
1 tablespoon (15 ml) honey or maple syrup
Coarse salt, optional
Instructions
Line a muffin tin with silicone or paper cupcake liners and set aside.
In a medium bowl, mix tahini, powdered sugar, and honey or maple syrup until smooth.
In a microwave-safe bowl, melt chopped chocolate in 30-second intervals, stirring between each, until fully melted and smooth.
Spoon about 1 teaspoon of melted chocolate into the bottom of each cupcake mold and spread to cover the base.
Add about 1 tablespoon of the tahini mixture on top of the chocolate layer.
Top each with another spoonful of melted chocolate, spreading to cover the tahini completely. Sprinkle with coarse salt if desired.
Place the tin in the freezer and chill for 1 to 2 hours, or until set.
Once firm, remove cups from molds and store as needed. Enjoy cold or chilled.
Notes
Use maple syrup and dairy-free chocolate for a vegan version.
Add cinnamon or cardamom for a spiced twist.
Stir chopped nuts or seeds into the tahini layer for added texture.
Semi-sweet or milk chocolate can be used for a sweeter cup.
Silicone molds make removal easier, but paper liners work too.
