Salted Caramel Tahini Cups
on Jan 25, 2020, Updated Sep 20, 2024
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These vegan salted caramel tahini cups are incredibly decadent considering all you need to make them is tahini, coconut oil and dates.
About the Recipe
- Quick and Easy: You’ll need just 3 ingredients and about 15 minutes hands-on time.
- Vegan, gluten-free, nut-free, no added sugar,
- Delicious: Decadent, rich and addictive, these simple whole food treats are always a hit!
For a variation on these, try these Vegan Chocolate Peanut Butter Cups, Chocolate Peanut Butter Banana Cups or Vegan Chocolate Caramel Cups.
Ingredient Notes
- Tahini: Use a creamy, smooth and drippy tahini with just sesame seeds listed as the ingredients, it should not be overly bitter and should have a slightly sweet, nutty flavour, I like Arz Fine Foods and Soom brands best.
- Dates: Any kind of dates work as we will soak them in hot water for 15 minutes then drain well before use.
- Coconut Oil: This cannot be substituted in this recipe as it’s what makes the cups harden.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Before you start: Get the dates soaking in a bowl of hot water and prepare muffin liners or silicone baking cups. You can either place the liners on a baking tray or use a muffin tin to keep them in place. Just be sure you can fit the tray in your freezer.
Step 1. Mix the tahini and coconut oil until smooth in a bowl then add about 1 tbsp to each of 9 liners.
Step 2. Blend the soaked and drained dates with a pinch of sea salt then divide between the cups.
Step 3. Pour the rest of the tahini mixture over top and freeze until hardened. Once they’ve hardened, they’re ready to enjoy!
More Tahini Desserts
- Tahini Date Balls
- Chocolate Tahini Brownies
- Easy Vegan Tahini Sesame Cookies
- Vegan Tahini Date Cookies
Salted Caramel Tahini Cups
Ingredients
- 1/3 cup melted coconut oil, 65 g
- 1/2 cup smooth drippy tahini, 120 g
- 1 cup packed pitted dates, 220 g
- 1/4 tsp sea salt
Instructions
- Soak the pitted dates in hot water for 15 minutes then drain well and set aside.
- White they dates are soaking, gently mix the melted coconut oil, tahini and maple syrup (if using) together in a bowl until smooth and creamy.
- Prepare 9 muffin liners or silicone baking cups and add 1 tbsp of the mixture into each one. Place them in the freezer to harden. They should take about 10 minutes to harden completely.
- In a food processor, blend the soaked dates with the sea salt until smooth and creamy like a thick paste. You may need to stop a few times to scrape down the sides.
- Pull the hardened cups from the freezer and divide the date mixture by spoonfuls into each one. Evenly spoon the remaining tahini mixture onto each one. Spreading around a little so they’re somewhat flat.
- Place back in the freezer until hardened, about 20-30 minutes.
- Store in the freezer in a sealed container for up to 2 months and enjoy anytime.
Video
Notes
Nutrition
Originally published on January 29, 2015.
I need the calorie count please??
Hi April, sorry I don’t have a calorie count for these as I didn’t weigh the the ingredients when I first made the recipe. You can add the ingredients to a free online nutrition info calculator or use My Fitness Pal to calculate the calories. I hope you enjoy them!!
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Fabulous recipes and photos.
Anni
Hi Anni, I’ve had some issues with my site recently, not just advertising. I’m still trying to figure it out. My site crashed and I had to move hosting and upgrade servers. Thank you very much for the feedback, I am working on it…as well as trying to find a balance with ads. Thanks again 🙂
Okay so… let me say this first… I am not a vegan at all, in fact with the amount of meat I eat some may call me the Anti-Vega *blush*…. but I just made these and they are delicious…. Thank you so much…
My oldest daughter and I spent Saturday making a vegan feast. We made the tahini cups and we were amazed and impressed. Definitely a recipe that will be made again and again. So easy and quick to make too. We are thinking about using mini baking cups next time.
Sounds amazing! I’m comin’ over next time!
As I was making these, I was 100% sure I was going to hate them. I’m not a fan of dates and I hated the smell as I was attempting to get them mashed up. My food processor was too big for the amount I had and my VitaMix was having issues getting stuck. Eventually I got them to a point where I thought they would be ok. I put them in the freezer and I took a deep breath as I took a bite. I was so surprised. I took some to my trainer and her family loved them too. I even got my incredibly picky daughter to try a bite and she even liked them. Shocking. So I’m glad I took a chance and made these. I have two more sitting in my freezer and I can’t wait to enjoy them.
Those look like quite the nice treat. And some good tips on how to save money on produce!
these look and sound amazing, I got the ingredients just now but am just a little confused about what looks like small crunchy caramel pieces…is that just a function of the freezing? Thanks!
These look so good. What could I use to replace the oil? We follow Dr. Mcdougall’s plant based oil free diet. Thanks!
Unfortunately you won’t be able to sub out the oil in these, the coconut oil is required to help them harden up. Coconut butter may possibly work though, you could try that. Thanks!
Love all the tahini deliciousness you’ve been posting – I will pick up a jar tomorrow and will likely be making your protein balls!
Oooh, I am all about salted caramel. These look scrumptious!