5 Ingredients or Fewer
Chocolatey Tahini Cups
Popular on Food52
24 Reviews
Sophia
April 18, 2021
I made this oh so easy recipe with dark chocolate, they are addictive! I was wondering if one could make the same recipe but with peanut butter instead of tahini?
Marcia
September 14, 2018
As a variation on this recipe, could I use almond paste instead of tahini? Would I need to add butter (how much) or anything else to compensate for not using tahini? Thanks.
Emma L.
September 14, 2018
Love that idea! I could (would, should) eat almond paste straight, so I'd just add 2 teaspoon–sized hunks to the center, same as the tahini.
Marcia
September 14, 2018
Just to clarify, I would still use the 1/2 cup tahini along with 2 teaspoon-sized hunks of almond paste? Or am I substituting the 1/2 cup tahini for 2 tsp almond paste? thanks
Emma L.
September 14, 2018
Sorry for the confusion! If you want to use almond paste instead of (not in addition to) tahini, you'd start with about 1/2 cup almond paste (just an estimate, since I haven't tested this adaptation) and add about 2 teaspoons of almond paste to each chocolate cup.
Kathleen
August 26, 2018
Thank you for the suggestion, Miriam. A good solution and the sugar free chips may well suit othe recipes 😊
Kathleen
August 26, 2018
Has anyone calculated a carb count for this using semi or dark chocolate. I am type I I diabetic and restrict carbs. Thanks.
Bklynbookgrrl
August 26, 2018
Hi Kathleen-I haven't calculated but my husband is Type2 (different, I know) and I often use sugar free chocolate chips to makes things. Hershey's has a semi-sweet, sugar free chocolate chips, and Nutsonline.com has mini-milk chocolate chips. They work well!
Oaklandpat
August 15, 2018
Delicious! Finally made them today, using Guittard milk chocolate, and like several others, I believe I would enjoy them even more with a darker variety. Also, will make them in a standard size muffin cup next time so that they are thinner. I found that the hardened chocolate caused the tahini filling to squeeze out when bitten into. Thanks for a great recipe Emma.
Nicole S.
August 13, 2018
Hi,
I made half is recipe today in little gen sized muffin cup foil liners.
I found the milk chocolate too sweet.
Next time, I would add some sugar To the tahini-water mixture and use a great 70% dark chocolate to balance out the flavor while keeping them less sweet.
Also, dark chocolate melts into a runnier consistency and is far easier to worth with, at least, for me.
I made half is recipe today in little gen sized muffin cup foil liners.
I found the milk chocolate too sweet.
Next time, I would add some sugar To the tahini-water mixture and use a great 70% dark chocolate to balance out the flavor while keeping them less sweet.
Also, dark chocolate melts into a runnier consistency and is far easier to worth with, at least, for me.
Emma L.
August 14, 2018
Hi Nicole! If you add sugar to the filling, I'd use powdered sugar, which will dissolve more easily. Hope you like the dark chocolate swap!
Nicole S.
August 15, 2018
Hi Emma,
Thank you for your suggestion. Actually, I experimented with making half the recipe into a bark. Made an 8 inch round disc of 64% Valrhona Tainori chocolate topped, froze it for five minutes to get it hard, topped it with tahini mixed with 2-3 teaspoonfuls of real maple syrup, and drizzled it with the remaining third of the chocolate in a Jackson Pollock pattern. I put it back in the freezer and after it was quite cold broke it into bite-size pieces. Stored it in the freezer where the chocolate remained firm but the tahini kept a softer texture. Interesting and delicious!
Thank you for your suggestion. Actually, I experimented with making half the recipe into a bark. Made an 8 inch round disc of 64% Valrhona Tainori chocolate topped, froze it for five minutes to get it hard, topped it with tahini mixed with 2-3 teaspoonfuls of real maple syrup, and drizzled it with the remaining third of the chocolate in a Jackson Pollock pattern. I put it back in the freezer and after it was quite cold broke it into bite-size pieces. Stored it in the freezer where the chocolate remained firm but the tahini kept a softer texture. Interesting and delicious!
Nicole S.
August 12, 2018
As a complete chocophile, see my reviews on Chocolate Ratings, I love the simplicity and uniqueness of this recipe.
If you want to use a milk chocolate bar for this recipe, I would suggest TCHO 54% milk. It’s a somewhat darker milk chocolate, higher percentage of cocoa solids, with a very rich caramel flavor
If you want to use a milk chocolate bar for this recipe, I would suggest TCHO 54% milk. It’s a somewhat darker milk chocolate, higher percentage of cocoa solids, with a very rich caramel flavor
Oaklandpat
August 8, 2018
Emma, is there a brand of milk chocolate chips you would recommend? Would this this work with a bar of chocolate?
Emma L.
August 8, 2018
Hi! I usually use Ghirardelli chips, or the Whole Foods brand. I'd recommend using whatever brand you really like the taste of :) Totally fine if it's a bar; just break up before melting so it melts evenly.
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