No-Bake Chocolate Tahini Cups
Satisfy your sweet tooth quickly and more nutritiously with this plant-based treat. Chocolate and tahini come together with nuts and dates to create a unique and delicious dessert. Grain-free, vegan.
Equipment
- Food processor
- muffin tin
Ingredients
For the cups
- 1 cup walnuts
- 12 large Medjool dates, pits removed
- 1/3 cup cacao powder of cocoa powder
- 3 tablespoons tahini
- 2 tablespoons melted coconut oil
For the chocolate coating
- 3/4 cup chopped dark chocolate or chocolate chips
- 1 tablespoons coconut oil can be room temperature
- large flaky sea salt if desired
Instructions
- Line a muffin tin with cupcake liners.
- Place the walnuts in a food processor and blend until the consistency of course sand. Add the dates, cacao powder, and tahini, and while blending, slowly incorporate the melted coconut oil until a sticky dough is formed.
- Using a large spoon or cookie scoop, evenly distribute about 1 1/2 to 2 tablespoons of the dough into each cupcake liner, pressing it down into the bottom. Set aside.
- Make the chocolate coating. In a microwaveable safe bowl, combine the chopped dark chocolate or chocolate chips with the coconut oil. Microwave for 1 minute, then give the mixture a good stir until the melted chocolate is combined with the melted coconut oil and it becomes creamy.
- Spoon a couple of tablespoons of the chocolate coating into each cupcake liner on top of the chocolate tahini dough. Garnish with large flaky sea salt if desired. Transfer the muffin tin to the refrigerator to set and chill, about 2 hours.