Yield: 12 cups Prep Time: 25 minutes Freeze Time: 3 to 4 hours

Frozen tahini date cups are an elegant, wholesome dessert that delivers pure indulgence in every bite. Think of them as a sophisticated, clean eating answer to the classic peanut butter cup, with creamy tahini and coconut oil layers that freeze into a smooth, melt-in-your-mouth shell surrounding a luscious, caramel-rich date filling. The nuttiness of raw tahini plays perfectly against the deep, honeyed sweetness of blended Medjool dates, while maple syrup adds a gentle complexity and sea salt ties every layer together with a bright, savory finish. These cups are stunning when sliced in half to reveal their distinct layers. Serve them straight from the freezer alongside a hot espresso, a glass of cold oat milk, or as a stunning finish to a dinner party dessert board.

Ingredients

Tahini Layer

• 1/2 cup raw tahini
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon sea salt

Date Filling Layer

• 8 to 10 pitted Medjool dates
• Hot water for soaking
• 1 tablespoon melted coconut oil
• Pinch of sea salt

Directions

1. Place the pitted dates in a small bowl and cover with hot water. Let soak for 10 to 15 minutes until softened and plump, then drain thoroughly and pat dry.
2. Line a standard 12-cup muffin tin with silicone liners or paper cupcake liners and set aside.
3. In a small bowl, whisk together the tahini, melted coconut oil, maple syrup, and sea salt until smooth and fully combined. This is your tahini layer.
4. Spoon about one tablespoon of the tahini mixture into the bottom of each cup, spreading it evenly to cover the base.
5. Transfer the tin to the freezer and freeze for 20 to 30 minutes until the bottom layer is firm.
6. While the bottom layer freezes, add the drained dates, one tablespoon melted coconut oil, and a pinch of sea salt to a food processor and blend until a smooth, thick paste forms.
7. Remove the tin from the freezer and spoon a small amount of the date paste evenly over each frozen tahini base layer, keeping it centered and leaving a small border around the edges.
8. Return the tin to the freezer for another 20 to 30 minutes until the date layer is firm.
9. Remove from the freezer and spoon the remaining tahini mixture evenly over the top of each cup to seal in the date filling.
10. Sprinkle with flaky sea salt if desired.
11. Return to the freezer and freeze for at least 2 hours or until completely firm.
12. Once frozen, pop the cups out of the liners and transfer to a freezer-safe container or zip bag.
13. Serve directly from the freezer and enjoy.

Tips and variations

• Make sure each layer is fully frozen before adding the next for clean, defined layers
• Use Medjool dates for the smoothest, most caramel-like filling
• Add a tablespoon of cacao powder to the tahini layer for a chocolate version
• A splash of vanilla extract in the tahini layer adds a lovely warmth
• Press a toasted sesame seed sprinkle or crushed pistachios on top before the final freeze
• Pour a thin layer of melted dark chocolate over the top layer instead of tahini for a chocolate topped version
• Store in the freezer for up to 3 weeks
• Let sit at room temperature for 2 to 3 minutes before eating for the best texture