These little tahini nut cups are a great way to add more fibre and protein to your chocolate snack – each little cup has 6g of protein!
These cups are rich in healthy fats, plant-based protein, fibre, and antioxidants. The nuts and tahini really help balance out the dark chocolate and give you less of a sugar spike too.
Are these tahini nut cups simple to make?
They are so simple to make! Just take a 100g bar of dark chocolate, melt it and then stir through some tahini. Once the two are combined you can then add in your extras. I’ve used some nuts and raisins, but you can use your imagination and add in whatever your favourites are!
You then just spoon into a cupcake liner or cases and leave to set. Super easy!
Can I use peanut butter instead of tahini in recipes?
You definitely can. Both almond butter and peanut butter make for an easy swap for tahini if that isn’t something you like or have in your cupboard.
What is tahini and why is it good for you?
For those of you that don’t know, tahini is a paste made from ground sesame seeds. It’s rich in protein and essential minerals like iron and magnesium. Sesame seeds are particularly high in calcium so a great option, if this is something you are concerned about on a plant-based diet.
The Five Simple Ingredients
One of the best things about these Tahini Nut Cups is you don’t need many ingredients to make them. This recipe only uses 5 store-cupboard ingredients:
- Dark chocolate
- Tahini
- Pistachios
- Cashews
- Raisins
Dark Chocolate
You will know by now that dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids.
Tahini
As mentioned above, tahini is made from sesame seeds. Sesame seeds are an amazing addition to your diet. They’re a great source of calcium and are rich in protein and essential minerals like iron and magnesium. The paste is an easy way to get more of them into your diet.
Pistachios
These powerful little nuts have a high content of protein, fibre, and healthy fats. Pistachios are lower in calories compared to many other nuts. They add a really nice crunch, taste and colour to the nut cups, complementing the tahini and chocolate perfectly.
Cashews
Another excellent source of plant-based protein and healthy fats is cashews. They contain essential vitamins and minerals such as copper, magnesium, and zinc. They can easily be subbed for other nuts too.
Raisins
The raisins are optional if you like your treats less sweet. However, I really like the little pockets of sweetness you get in each bite. They add natural sweetness and are a good source of dietary fibre. Raisins are also rich in iron, and B vitamins, which are both important for energy levels.
Storage and Shelf Life
These cups store really well in or out of the fridge. I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at least 10 days.
Try them for yourself and let me know what you think!
Recipe Tips for tahini nut bars
- Chocolate: I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
- Stir the tahini: Tahini tends to separate over time, with the oil rising to the top. Make sure to give it a good stir before using to ensure a smooth, even consistency in your nut cups.
- Swaps and add-ins: If you’re not a fan of pistachios or raisins, feel free to swap them out for other nuts or dried fruits. Almonds, hazelnuts, or dried cranberries are great alternatives.
- Nut-free: you can make these nut free by subbing the nuts for pumpkin, sunflower or your favourite seeds. Just keep the quantities similar.
- Add a pinch of sea salt: For a salty-sweet taste, add a pinch of sea salt to the cups. A little bit of salt really enhances the chocolate’s taste.
- Silicone mould – I use a silicone mould for easy removal of the cups once they’ve set. If you don’t have a silicone mould, you can use paper cupcake cases instead. . I also used a mini brioche mould but a cupcake one will work as well.
If you liked this tahini nut cup recipe – why not try these other easy chocolate recipes:
Tahini Nut Cups
Ingredients
- 100 g dark chocolate
- ¼ cup tahini (60g)
- ¼ cup cashews (35g)
- ¼ cup pistachios (33g)
- ¼ cup raisins (50g)
Instructions
- Melt the chocolate in a bowl over some hot water. Once melted, stir through the tahini.
- Chop the nuts into small pieces. Add the majority of the nuts (reserving a few for the top) and the raisins to the bowl and stir to mix well. Spoon into a silicone cupcake tray (or paper cases). Add the remaining nuts on top. Refrigerate to set.
Notes
- I’ve made 6 larger cups but these would also work well as minis – so you could make 12.
- You can also add a tsp of melted chocolate to the bottom of each cup before mixing in the nuts and seeds. This will give you a smoother finish to the bottom of the cup.
- You can substitute any of the nuts or the raisins for other nuts/fruits.
- I use a vegan, 70% cocoa solids dark chocolate.
I’ve tried them today… easy to make (I’ve done them with my kid!) and they taste amazing! I used peanuts instead of cashew… nice swap! Thank you for your ideas ❤️
You are very welcome! So glad you liked them x