Chocolate Olive Oil Tahini Cups

An abundance of sweet, sugar-laden treats often bookmarks comfort food. While indulging is not wrong, excessive sugar and simple carbohydrates can affect our energy and overall well-being. 

Rather than avoiding treats and fun foods altogether, we found a way to make one of our favorite treats with better-for-you ingredients that will leave you feeling energized. 

Our Chocolate Olive Oil Tahini Cups are delicious, a nutrient-rich take on the traditional Reese’s peanut butter cup—made with high quality, unsweetened cocoa, high-phenolic extra virgin olive oil, 100% pure maple syrup, and stuffed with the best organic tahini from Seed + Mill.

With a double dose of antioxidants and healthy fats, these chocolate olive oil tahini cups make for a luxuriously decadent, healthy upgrade on a popular treat. So skip the highly processed Reese’s cups and opt for this simple, uniquely satisfying sweet without the cheat.

• 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

1. Line a mini muffin tin with paper liners. 
2. Add the cocoa powder, olive oil, and maple syrup to a large glass measuring cup. Stir until smooth and pourable, like melted chocolate—taste to see if you’d like to add more maple. 
3. Fill each lined cup about ⅓ the way with the chocolate mix. Place the tray in the freezer for 10 minutes. 
4. Once the first layer has hardened, add a tsp of tahini to the center of each cup atop the chocolate layer. Then, return the muffin tin to the freezer for another 10 minutes. 
5. 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 ten more minutes. 
6. 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.