Holy, tahini! You may have noticed a lot of new tahini recipes on Stay Healthy, Stay Happy lately. Honest reason: I ran out of almond butter and that stuff costs an arm and a leg here in Berlin. Since I’m back in Boston for the holidays, I decided to hold out for Trader Joe’s and Whole Foods almond butter.
Almond butter nonsense aside, these chocolate tahini butter cups are packed with antioxidants and anti-inflammatory nutrients from the raw cacao and maca powders. Healthy fats come from the coconut oil and tahini. Then, we get a little protein boost from the tahini as well.
It’s a dessert that satisfies sweet cravings and has some health benefits. What more can you ask for?
Follow the recipe below to make 6-8 large chocolate tahini butter cups or 10-12 mini chocolate tahini butter cups. The quality depends on your chocolate pour.
Chocolate Tahini Butter Cups
- 1/4 cup raw cacao powder
- 1/2 cup coconut oil
- 2 Tbsp tahini
- 2 Tbsp honey or maple syrup
- 2 Tbsp tahini
- 1 Tbsp honey or maple syrup
- 1 tsp maca powder
- In a small saucepan, heat the coconut oil over low heat. Add the cacao, tahini, and sweetener. Whisk until well-combined.
- Grab your muffin liners (I use silicone ones) and add enough chocolate to cover the bottom. Place the liners in the freezer as you prep the filling.
- In a small bowl, combine the tahini, honey, and maca. The maca powder should help the filling become less liquidy. If not, add bit more tahini or a touch of arrowroot starch to thicken. (Maca has a strong flavor, so I’d advise against adding more of that unless you love it.)
- Once the chocolate is mostly solid, remove from the freezer and add your filling. If your filling is malleable enough, roll it into little balls and flatten. Flattening the filling is important so that you have enough chocolate to cover it.
- After every chocolate tahini butter cup has it’s filling, it’s time to pour the rest of the chocolate on top. Put the cups back in the freezer.
- Once frozen, transfer the cups to an airtight container and move them to the fridge if serving that day, or leave them in the freezer. Remember to let them thaw for a couple of minutes before serving right out of the freezer.