These dark chocolate tahini cups are an easy no bake chocolate dessert filled with a subtly sweet, smooth tahini filling.
These dark chocolate tahini cups are a riff of the classic peanut butter cups, but switched up with a tahini filling sweetened just with honey! Peanut butter and chocolate will always have a special place in my heart, but there's something about tahini and chocolate that feels unique and elevated. They're the perfect no bake dessert and made with just 5 ingredients!Â
For more tahini recipes, try Chocolate Tahini Babka, Double Chocolate Tahini Muffins, and Frosted Tahini Brownies.
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Ingredient Notes
- Almond Flour
- Tahini
- Honey
- Bittersweet Chocolate
- Neutral Oil
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
This no bake dessert could not be any easier to make! All you need are a couple bowls and a cupcake pan. With just 30 minutes of prep time, about an hour of chill time, and just 5 ingredients, these rich dark chocolate tahini cups will become your new favorite freezer stash dessert! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the filling. In a medium bowl, mix together the almond flour, tahini, and honey until fully combined.
STEP 2: Shape and freeze. Using a ½ tablespoon cookie scoop, place 12 balls of filling onto a plate. Shape the balls into disks and freeze for 15 minutes.
STEP 3: Melt. Melt the chocolate and oil together, stirring until combined.
STEP 4: Layer and chill. To a prepared cupcake pan, add the melted chocolate, then tahini filling, then more chocolate. Chill until set, then top with sesame seeds.
Recipe FAQs
Use any smooth tahini, that contains only sesame seeds. My favorite brand is Seed + Mill.
Use a high-quality bittersweet chocolate that melts easily. My favorite brand is Guittard.
These chocolate tahini cups can be stored at room temperature for about 1 week, in the fridge for 2-3 weeks, or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other tahini recipes you'll love
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📖 Recipe
Dark Chocolate Tahini Cups
Equipment
Ingredients
For the tahini filling:
- 50 g (½ cup) almond flour
- 128 g (½ cup) tahini
- 18 g (1 tablespoon) honey
For the chocolate coating:
- 283 g (10 oz) bittersweet chocolate
- 10 g (1 tablespoon) neutral oil
Instructions
For the tahini filling:
- In a medium bowl, mix together the almond flour, tahini, and honey until fully combined.
- Using a ½ tablespoon cookie scoop, place 12 balls of filling onto a plate.
- Freeze for about 15 minutes or until ready to assemble.
For the chocolate coating:
- In a medium heat-proof bowl, combine the chocolate and neutral oil, and place over a small saucepan of simmering water.
- Stir the chocolate frequently until fully melted and smooth.
- Remove from heat and assemble.
For assembly:
- Line a cupcake pan with 12 cupcake liners.
- Add a tablespoon of melted chocolate to each, moving the pan around to encourage it to spread evenly.
- Take the tahini filling disks out of the freezer and place one in each center.
- Add more chocolate on top, covering each tahini disk.
- Place the pan in the fridge for about an hour or so to set.
- Once set, top with sesame seeds and enjoy!
Beth says
these look amazing... did you use a mini cupcake pan and liners or full size?
Sloane says
Hi Beth! I used a full size pan. Let me know what you think if you try them!