These no-bake easy tahini butter cups recipe with dark chocolate coating and a gooey tahini caramel makes the perfect guilt-free snacks (oh and did I mention they are refined sugar-free !! ).
Let me start this post by telling you that I am not a huge fan of tahini. Don’t get me wrong it tastes good mixed with other things but alone, it’s another story!
I learned this one the hard way! [A spoonful of plain sesame paste on my falafel wrap was not a good idea! ]
Anyway, so long story short, I bought a jar of organic toasted sesame paste (aka tahini) and I’ve been playing around with it the past few days. It blows my mind how versatile it is, I still think it’s awful on its own but the moment you add in other ingredients it transforms into pure deliciousness!!
I wanted to make a healthier version of Reese’s peanut butter cups without the peanut butter. I wasn’t expecting much to be honest but these turned out pretty awesome if I can say so myself.
They are intense in chocolate, sweet with a light tahini taste. They make the perfect sweet indulgence. Free from refined sugars, oils and all the nasty stuff you find in store-bought snacks.
If you want to get your hand on the exact products I used you can find the vegan dark chocolate right here (FYI, it’s really intense chocolate, I won’t recommend it if you are not a huge fan of dark chocolate) and the tahini here.
Believe me, these tahini butter cups are definitely worth trying!!
The recipe is one of the easiest I’ve made and you can adjust it to your taste. More tahini for a stronger and deeper taste or more dates caramel for a sweeter and lighter taste. You really can’t mess it up!
A healthy no-bake chocolate tahini butter cups recipe that you can make in under 15min! Refined sugar-free, oil-free and full of flavors.
- 70 gr Dark chocolate
- 3 Medjool dates
- 3 tbsp Hot water
- 1 tbsp Tahini
- 1 tsp Toasted sesame seeds (optional)
- Pinch of salt
Line a small muffin tray with cupcake liners and place in the freezer for 5 min.
In a blender, add pitted Medjool dates, hot water, and salt. Mix until well combined and has a spreadable consistency. Add Tahini and mix well.
Melt the chocolate using the double boiler method or use a microwave.
In your cold muffin tray, add a spoon of melted chocolate to the cupcake liners and spread all over the surface using the back of your spoon. Bring the chocolate up on the side so the chocolate can hold the tahini mixture.
Add the tahini and dates mixture using a spoon on top of the chocolate layer. Spread well and place it in the freezer for 5 min.
Coat the tahini butter cups with a final layer of chocolate to close them up. Sprinkle with toasted sesame seeds (optional) and freeze for 5 min.
A quick tip: If I had to make them again I would definitely try to get the chocolate in a thinner layer. They are still good even with the thick layer of dark chocolate tho.
These tahini butter cups never last more than a day in the house but you can totally store them in an airtight container at room temperature. They are best eaten within 4 to 5 days but you can freeze them for a few weeks.
If you try this recipe and liked it, please consider rating it with the star rating system & leave a comment down below. I really appreciate reading your awesome comments. For even more recipes and food inspiration, you can find me on Instagram @glowingblush or Pinterest. Thanks for stopping by!
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