Dark Chocolate & Sweet Tahini Cups


20 people

Cooking Time

35 minutes

Total Time

35 minutes

  • Version 1:

  • 1 tbsp coconut oil

  • 1/4 cup tahini

  • 1 1/2 tbsp sugar (instead cocnut sugar)

  • 1 tbsp dried coconut (instead rice flour)

  • A pinch salt

  • Version 2:

  • 2 soft dates

  • 1/4 cup tahini

  • 1 tbsp cold water

  • A pinch salt

  • 200 g dark chocolate (1 cup)

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    1. Firstly, Melt oil in a small pan, add tahini and coconut sugar and stir until incorporated and the sugar has melted
    2. Stir in rice flour and salt and leave to cool.
    3. Add dates and tahini to a food processor and mix until smooth. Add in water and salt and pulse until it has thickened
    4. Melt chocolate.
    5. Fill 20 mini muffin cups halfway up with melted chocolate. Tilt half of them around a bit to allow the chocolate to cover the sides
    6. Put tahini and coconut mix in the middle of half chocolate cups.
    7. Use a toothpick stick to make a swirl.
    8. Make balls of the tahini and dates filling and place in empty chocolate cups.
    9. Add a thin layer of chocolate on top so the tahini is completely covered. 
    10. Top with some toasted sesame seeds and flaky sea salt (optional)
    11. In conclusion, Place in the fridge to firm up. Store in the fridge or freezer. 

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