These chocolate date tahini cups are an easy no-bake dessert with a creamy filling and a crunchy almond topping — perfect for anyone who loves rich, chocolatey treats.
Makes: 12 cups
Prep time: 20 minutes (+ chilling)
Ingredients
- 250 g dark chocolate, melted
- 180 g soft Medjoul dates, pitted
- 60 g tahini
- ½ tsp vanilla extract (optional)
- Pinch of sea salt
- 30 g almonds, finely chopped (for garnish)
Instructions
- Prepare the chocolate base — Melt the dark chocolate until smooth. Spoon about 1 tablespoon of melted chocolate into each cavity of a silicone muffin tin or mini muffin pan, spreading it slightly up the sides. Refrigerate for 10–15 minutes, or until firm.
-
Make the filling — Blend the pitted
dates, tahini, vanilla (if using), and a pinch of sea salt into a smooth, thick paste.
- Fill the cups — Once the chocolate has hardened, place a spoonful of the date-tahini filling into the center of each cup, leaving a small border around the edges.
- Seal with chocolate — Pour the remaining melted chocolate over the filling, making sure it is completely covered. Gently tap the pan on the counter to level the tops.
- Freeze — Place the cups in the freezer for about 1 hour, or until fully set.
- Finish & serve — Remove from the molds and sprinkle with chopped almonds just before serving. Store in the refrigerator for a softer bite or keep frozen for a firmer texture.
