This Chocolate Tahini Cups recipe is dedicated to all my clients with a nut allergy or intolerance. It’s the perfect solution for anyone who wants peanut butter cups but needs a nut-free option. Plus, it can easily be made gluten-free and vegan, so it works for a variety of dietary needs. Even if you have no allergies, I’m sure you’ll love these—because who doesn’t love a chocolate treat!
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This post is all about how to make chocolate tahini cups.
I have to be honest, the first time I tried tahini, I absolutely hated it! I actually spat it out—kind of like the first time I tried avocado. Funny how our tastes change, right? Now, I can’t get enough of both. Sometimes, I even find myself sneaking spoonfuls of tahini straight out of the jar!
My favorite ways to use tahini are in dressings and dips, like my tahini yogurt dressing. But recently, I’ve also come to love using tahini in sweet recipes, like this one. It adds a more bitter and earthy taste that perfectly balances the sweetness of chocolate.
Jump to:
🥄 What does tahini taste like?
Since it's made from sesame seeds, it has a toasted sesame flavour. Its rich and nutty but not as sweet as other nut butters. Some people describe it as savoury with a creamy texture, making it a perfect balance when paired with sweet ingredients like chocolate. It’s versatile and works just as well in desserts as it does in savoury dishes!
🥘 Key ingredients and substitutions
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
Tahini: Make sure you choose smooth, runny tahini. The thicker, drier varieties can make the cups harder to mix and pour.
Honey or Maple syrup: use maple syrup to keep the recipe vegan
Oat flour: You can make your own oat flour by adding oats to a food processor, and blending until it turns into a fine dust.
Chocolate chips: Go for high-quality dark chocolate (at least 70% cacao). Dark chocolate has more antioxidants and less sugar, making it a better option for both flavour and nutrition. If you want to keep this recipe vegan, choose vegan chocolate chips.
Coconut oil: Helps melt the chocolate and adds some moisture to the dough.
🔪Step by Step Instructions
Step 1: Combine the tahini, maple syrup, and coconut oil in a bowl and mix well until lump-free and well combined.
Step 3: Optional: stir through a handful of chocolate chips.
Step 5: Melt the chocolate with the coconut oil in the microwave in 20-second increments. Then pour the layer of chocolate over top and make sure the cups is covered completely.
Step 2: Add the oat flour to the wet ingredients. Mix until well combined.
Step 4: Place into cupcake liners or a lightly greased silicone muffin pan and press down firmly.
Step 6: Optional: Drizzle some tahini through the chocolate layer. Place back in the fridge to set for 60 minutes.
Recipe FAQs
Yes, they are already gluten-free as long as you use certified gluten-free oat flour. Double-check your chocolate chips to ensure they’re gluten-free as well.
Store them in an airtight container in the fridge for up to a week. You can also freeze them for up to a month for a longer shelf life.
You can substitute oat flour with almond flour or coconut flour. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount.
📖 The Recipe
📖 Recipe
Chocolate Tahini Cups
Ingredients
Bottom Layer
- 150 mls smooth tahini ½ cup
- 150 mls maple syrup or honey ½ cup
- 2 tablespoon coconut oil melted
- 200 g oat flour
Top Layer
- 90 g chocolate chips optional, add a handful of chocolate chips into the bottom layer too
- ½ teaspoon coconut oil
Instructions
- Bottom Later: Combine the tahini, maple syrup, and coconut oil in a bowl and mix well until lump-free and well combined.
- Stir in the oat flour and mix again. Optional: stir through a handful of chocolate chips.
- Place the mixture into cupcake liners in a muffin tray or a lightly greased silicone muffin tray and press down firmly. This recipe should make 6-9 bites depending on how deep you wish to fill them.
- Top Layer: Melt the chocolate with the coconut oil in the microwave in 20-second increments.
- Pour the layer of chocolate over the tahini bites and make sure the cup is covered completely.
- Optional: Drizzle some tahini through the chocolate layer.
- Place back in the fridge to set for 60 minutes before enjoying.
Sean says
These turned out great thank you.
Eleanor says
Really nice, thank you. Different to peanut butter for a change.