Chocolate Olive Oil Tahini Cups

Name: Chocolate Olive Oil and Tahini Cups
Yield: 8-12
Ingredients: ¼ cup unsweetened cocoa powder; 6 tbsp kyoord High-phenolic Extra Virgin Olive Oil; 1 tbsp pure maple syrup, or more to taste; 8 tsp tahini, well-stirred; flaky sea salt to top

November 16, 2022

It's the most wonderful time of the year, when family and friends gather around delicious food, often bookmarked by an abundance of sweet, sugar-ladden treats. Even after a marathon of heavy meals, it can be hard to resist an extra nightcap cookie (or few). While there's nothing wrong with indulging in a bit of everything, excessive sugar and simple carbohydrates can take a toll on our energy and overall wellbeing in amongst all the celebrating.

Rather than avoiding treats and fun foods altogether, we found a way to make one of our favorite holiday treats with better for you ingredients that won't leave you feeling sluggish. Our Chocolate Olive Oil Tahini Cups are a delicious, nutrient-rich take on the traditional Reese's peanut butter cup.

Made with high quality, unsweetened cocoa, our high-phenolic extra virgin olive oil, 100% pure maple syrup, and of course stuffed with the best organic tahini made by our friends at Seed + Mill. With no need to melt any chocolate, this recipe couldn't be simpler. Top with flaky sea salt for a luxe finish on these elegant chocolate tahini cups!

Chocolate Olive Oil and Tahini Cups

Rated 3.3 stars by 18 users

Servings

8-12 cups

With a double dose of both antioxidants and healthy fats, our chocolate olive oil tahini cups make for a luxuriously decadent, healthy upgrade on the popular treat.Skip the highly processed Reese's cups and opt for this simple, uniquely satisfying sweet treat.

Author:

Hallie

Ingredients

¼ cup unsweetened cocoa powder
6 tbsp kyoord High-phenolic Extra Virgin Olive Oil
1 tbsp pure maple syrup, or more to taste
8 tsp tahini, well-stirred
flaky sea salt to top

Directions

Line a mini muffin tin with paper liners.
In a large glass measuring cup, add the cocoa powder, olive oil, and maple syrup. Stir together till smooth and pourable, like melted chocolate. Taste to see if you’d like to add more maple.
Fill each lined cup about ⅓ the way with the chocolate mix. Place the tray in the freezer for 10 minutes.
Once the first layer has hardened, add a tsp of tahini to the center of each cup atop of the chocolate layer. Return the muffin tin to the freezer for another 10 minutes.
For the final layer, cover the tahini and fill the cups up to the top with the remaining chocolate mix. Sprinkle with a pinch of flaky salt and place in the freezer till set, about 10 more minutes.
Enjoy your chocolate tahini cups once they have completely hardened. Store the cups in the fridge or freezer for up to a week in an airtight container.