Name: Chocolate Tahini Cups
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 2 Tablespoons/30g coconut sugar; ½ teaspoon tapioca flour; 3 Tablespoons/45g, tahini; 2 Tablespoons/ 30g, roasted almond butter; ¼ teaspoon fine sea salt; ¼ teaspoon ground cinnamon; 10oz/280g bittersweet or semisweet chocolate (not exceeding 70%), finely chopped; 1 ½ teaspoons palm shortening (only if not tempering chocolate); Sesame seeds for topping

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Egg-Free Paleo

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These easy to make chocolate tahini cups are toasty, nutty, sweet, salty, and of course chocolatey!

Let’s make candy today. More specifically, let’s make chocolate tahini cups.

With Halloween coming up and the rest of the holidays just around the corner, you might be wondering what you could whip up that would make a nice treat or welcome handmade gift - homemade candy is the answer you’re looking for, especially when chocolate is involved!

Making your own chocolate cups means no strange fillers or preservatives and the freedom to experiment with new flavors (not to mention all the sampling you get to do along the way, you know, for quality control.)

These little chocolate tahini cups have already quickly become a favorite around here, they’re toasty and nutty, sweet and salty, and of course chocolatey. They’re a twist on the classic peanut butter cup, albeit a bit sassier and more sophisticated thanks to tahini and a hint of spice.

How to make chocolate tahini cups:

You start by making your own powdered coconut sugar and stirring that into the tahini and almond butter, along with a pinch of salt and cinnamon to create the centers. Using coconut sugar lends a toasty, caramel-like flavor to the nut butters, while the salt and cinnamon act to brighten and enhance the whole. The filling is salty, sweet and spicy with a rich nutty flavor.

Next you melt your chocolate. Now this is where you have a choice, you can keep things super simple and just melt and pour or go the extra step and temper your chocolate (instructions included below). The advantage of tempering your chocolate is that it will set up at room temperature and won’t need to be kept in the fridge, either way they're delicious.

A little sprinkle of sesame seeds on top and the cups are done. Peanut butter cups, watch out!

More homemade chocolate recipes:

12 mini cups

Chocolate Tahini Cups

Prep Time: 30 minutes

Total Time: 30 minutes

These easy to make chocolate tahini cups are toasty, nutty, sweet, salty, and of course chocolatey!

Ingredients

2 Tablespoons/30g coconut sugar
½ teaspoon tapioca flour
3 Tablespoons/45g, tahini
2 Tablespoons/ 30g, roasted almond butter
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
10oz/280g bittersweet or semisweet chocolate (not exceeding 70%), finely chopped
1 ½ teaspoons palm shortening (only if not tempering chocolate)
Sesame seeds for topping

Instructions

Line a mini muffin tin with paper liners , set aside.
Combine sugar and tapioca flour in the bowl of a mini food processor and pulse until fine and powdery. Place tahini, almond butter, powdered coconut sugar, sea salt and ground cinnamon in a bowl and stir until combined. Roll into 12 balls in the palm of your hand, flattening the tops slightly to form small pucks and set aside.
If tempering chocolate: Place ⅔rds of the chocolate in a heat-resistant glass bowl set over but not touching a small pan of simmering water, and stir until almost all melted. Remove from heat and stir until fully melted. Let cool for 2-3 minutes, and then add the remaining ⅓rd of chocolate and stir slowly until incorporated and chocolate is slightly thickened.
Using a small spoon place about a teaspoon of the chocolate into the bottom of each mini muffin liner and tilt to coat the bottom half of the liners. Place a puck of filling into the bottom of the cup making sure to leave space around the edges. Top with remaining chocolate, shake tin lightly to settle chocolate and top each chocolate with a few sesame seeds. Let set at room temperature until firm. Store in an airtight container at room temperature.
If using shortening: Place chopped chocolate and shortening into in a heat-resistant glass bowl set over but not touching a small pan of simmering water, and stir until melted.
Using a small spoon place about a teaspoon of the chocolate into the bottom of each mini muffin liner and tilt to coat the bottom half of the liners. Place tin in fridge for 5 minutes to firm, then place a puck of filling into the bottom of the cup making sure to leave space around the edges. Top with remaining chocolate, shake tin lightly to settle chocolate and top each chocolate with a few sesame seeds. Place in fridge to firm. Store in an airtight container in the fridge. Remove from fridge for a few minutes prior to serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 24mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.