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Salted Chocolate and Tahini Cups

Salted Chocolate and Tahini Cups with Raspberry-Redcurrant Preserves

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We’re taking the classic chocolate–peanut butter cups we loved as kids and making a more “adult” version (that the kids will love, too). These chocolate cups are filled with creamy tahini—a toasted, ground sesame seed spread that has a similar texture and nutty flavor to peanut butter. Layered with sweet raspberry-redcurrant preserves and topped with flaky Maldon salt, these bite-size treats are perfect for sharing with friends (that is… if you have any left to share).

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 360
  • Protein 4g
  • Total Carb 39g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • coconut oil
    • 1/2 ounce
    • coconut oil
  • semisweet chocolate chips
    • 1 cup
    • semisweet chocolate chips
  • tahini
    • 1/4 cup
    • tahini
  • jar maple syrup
    • 1 ounce
    • jar maple syrup
  • raspberry-redcurrant preserves
    • 1 ounce
    • raspberry-redcurrant preserves
  • Maldon sea salt
    • 1/4 teaspoon
    • Maldon sea salt
  • mini cupcake liners
    • 10
    • mini cupcake liners

What You’ll Need

  • kosher salt


Cooking Steps

  1. Melt chocolate

    Melt chocolate

    Arrange mini cupcake liners on a plate. Place coconut oil in a medium heatproof bowl and microwave until just melted, about 30 seconds. Add chocolate chips to bowl with coconut oil and stir until chocolate is melted and smooth.

  2. Make chocolate cups

    Make chocolate cups

    Add 1 teaspoon melted chocolate to each mini cupcake liner, tilting filled cupcake liners to coat sides with chocolate. Reserve remaining chocolate mixture for Step 5. Transfer chocolate cups to freezer to chill until set, about 10 minutes.

  3. Make tahini filling

    Make tahini filling

    While chocolate cups chill, in a separate medium bowl, stir together tahini, 1 tablespoon maple syrup (save the rest for pancakes in the morning or another recipe), and ¼ teaspoon salt until smooth. Place tahini filling in refrigerator until chocolate cups are set.

  4. Fill chocolate cups

    Fill chocolate cups

    Once chilled, add 1 teaspoon tahini filling to each chocolate-filled cupcake liner. Then, dollop over raspberry-redcurrant preserves, dividing evenly among cups.

  5. Finish chocolate-tahini cups

    Finish chocolate-tahini cups

    Top raspberry-redcurrant preserves with a heaping teaspoon of remaining melted chocolate, dividing evenly, and filling each cupcake liner to the brim. Sprinkle over Maldon salt, then transfer plate with chocolate-tahini cups to the freezer to chill until completely set, about 25 minutes.

  6. Plate chocolate-tahini cups

    Plate chocolate-tahini cups

    Divide salted chocolate and tahini cups with raspberry-redcurrant preserves among serving plates and enjoy! They keep in the refrigerator in an airtight container for up to 3 days (if they last that long...).

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