Recipe by Erin Grunstein

Salted Chocolate Tahini Caramel Cups

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Parve Parve
Easy Easy
16 Servings


- Sesame

This no-bake dessert just melts in your mouth – my family devoured these caramel cups in one sitting!


Main ingredients

  • 1 cup medjool dates (the softer the better)

  • 2 tablespoons Mighty Sesame Tahini

  • 6 tablespoons almond milk (you can likely use coconut cream or soy milk or even the water you use to plump up the dates)

  • 1 tablespooon maple syrup

  • 1 teaspoon vanilla


Prepare the Chocolate Tahini Caramel Cups


Prepare muffin tins with liners – this recipe yielded 12 regular and 12 small chocolates. I imagine that it would make 15-16 regular sized chocolates.


Cover dates with warm water and allow to sit for at least 10 minutes to plump up.


In a food processor, process dates, tahini, milk, maple syrup, vanilla and sea salt. Use a rubber spatula to push down mixture that goes up the sides. Keep processing until smooth and creamy – this may take a few minutes.


In the meantime, place chocolate in a heat-safe bowl. Place bowl over pot filled with about one to two inches of water (water should not touch bottom of bowl). Melt chocolate by bringing water in pot to a simmer. (Don’t allow chocolate to get wet!) Once chocolate is smooth and melted, remove from heat and mix in honey. 


Spread about one tablespoon of chocolate mixture at the bottom of each muffin cup. Next, drop approximately 1/2 tablespoon of date caramel into the center of the chocolate. Top each with one tablespoon of chocolate. Give the pan a gentle shake to even out the chocolate.


Sprinkle a drop of sea salt (preferably coarse) over each chocolate. Refrigerate until set.


This can be stored in an airtight container on the counter. I’m fairly certain it’ll freeze well (although I never tried).

Prepare the Chocolate Tahini Caramel Cups

Yields 16 large cups

Salted Chocolate Tahini Caramel Cups

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7 months ago

Do the muffin cups need to be greased?
Thank you!

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Avigael Levi
Reply to  Esther
7 months ago

Best to use a silicone muffin tin or disposable mini baking cups so they don’t stick to the pan.

Chaya Neiman
Chaya Neiman
1 year ago

These are SO GOOD. They remind me of the Trader Joe sunflower cups. I find that spreading the chocolate thinly to allow for more filling is key. Delicious! Thanks for a great recipe!
I want to give it 5 stars. For some reason, I’m having trouble clicking on the stars.

E. Ikuot
E. Ikuot
3 years ago

I just wanted to know if you can just melt the chocolate in the microwave instead over a pot on the stove?

Reply to  E. Ikuot
3 years ago

Yes, you can melt it in 20 seconds intervals.