About
These tahini butter cups are super easy to make and can be ready in as little as a half hour. They are the perfect treat to satisfy your sweet tooth and require almost no prep. Simply melt some dark chocolate (use 85% or higher to limit carbs — I use Theo brand 85%) and then layer chocolate and tahini butter in a cupcake liner and freeze! Top with sesame seeds and unsweetened coconut flakes (I love Let's Go Organic's brand because they offer a toasted, unsweetened version) to make them extra pretty. Store them in the fridge so they are extra cold and delicious.
Ingredients
- 4 ½ ounce pure 85% dark chocolate non gmo by theo
- 6 teaspoon seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
- 1 teaspoon sesame seeds
- 1 tablespoon unsweetened toasted coconut flakes by let's do organic
Instructions
- Line a cupcake tin with 6 cupcake liners.
- Melt chocolate in a microwave proof bowl in 30 second increments until completely melted. Add 1 teaspoon chocolate to each liner. Freeze for 5 minutes.
- Add 1 teaspoon of tahini to each cupcake liner and freeze for 15 minutes.
- Evenly divide the rest of the chocolate between each liner, topping the tahini. You may need to add part of the chocolate, freeze, and then finish topping the cups to create a smooth chocolate top. Sprinkle sesame seeds or coconut flakes on top of the melted chocolate. Freeze until you’re ready to eat them!
Nutrition Facts
- Servings: 5
- Calories: 173.0kcal (per serving)
- Fat: 15.5g (per serving)
- Carbs: 12.2g (per serving)
- Protein: 3.6g (per serving)
