20-Minute Salted Chocolate Tahini Caramel Cups
These no-bake chocolate cups combine the rich nuttiness of tahini with naturally sweet date caramel, creating an indulgent yet wholesome treat. The soft medjool date filling offers deep caramel notes while tahini adds complexity and creaminess. Finished with a sprinkle of sea salt that enhances both the chocolate and caramel flavors, these cups make an elegant dessert for dinner parties or a satisfying afternoon treat. The double-boiler chocolate method ensures smooth, glossy cups that hold their shape while maintaining the perfect bite.
Ingredients
- 1 cup medjool dates, the softer the better
- 2 tablespoons tahini
- 6 tablespoons almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- additional sea salt, to sprinkle on top
- 2 cups semisweet chocolate chips
- 2 tablespoons honey
Instructions
- 1
Prepare muffin tins with liners
- 2
Cover dates with warm water and allow to sit for at least 10 minutes to plump up
- 3
Process dates, tahini, milk, maple syrup, vanilla and sea salt in food processor, using rubber spatula to push down mixture that goes up the sides, until smooth and creamy
- 4
Place chocolate in heat-safe bowl over pot filled with one to two inches of water, ensuring water does not touch bottom of bowl
- 5
Melt chocolate by bringing water in pot to a simmer, then remove from heat and mix in honey
- 6
Spread chocolate mixture at bottom of each muffin cup
- 7
Drop date caramel into center of chocolate in each cup
- 8
Top each with remaining chocolate and give pan gentle shake to even out
- 9
Sprinkle sea salt over each chocolate
- 10
Refrigerate until set
Tips
Use the softest medjool dates you can find as they will blend more easily into a smooth caramel consistency.
Ensure no water touches the chocolate during melting to prevent seizing - the bowl should sit above the simmering water.
Give the muffin pan a gentle shake after assembling to help the chocolate settle evenly around the caramel filling.
Good to Know
Refrigerate in airtight container for up to 1 week
Can be made 2-3 days ahead and stored covered in refrigerator
Serve chilled or at room temperature
Common Mistakes
Keep water away from chocolate to avoid seizing
Process date mixture long enough to achieve smooth consistency
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular dates instead of medjool?
Yes, but soak them longer in warm water to soften properly since they are typically drier and firmer than medjool dates.
What if my date caramel is too thick?
Add a tablespoon of the date soaking water or additional almond milk and process again until you reach desired consistency.
How long will these keep in the refrigerator?
These chocolate cups will stay fresh for up to one week when stored in an airtight container in the refrigerator.