“I am the biggest fan of peanut butter cups,” David Frenkiel writes in his new cookbook with Luise Vindahl, Green Kitchen: Quick and Slow, “but it’s a mystery to me why no one makes a tahini cup. So, we took care of it.” Enter these swirled tahini cups, which look like a gourmet confection but take no special skills to make.
“We like to pipe the filling into the chocolate and give it a little swirl before leaving it in the fridge to firm up,” they explain. “It’s delicious, it’s fun and it comes together quicker than you can say ‘swirled tahini cups’ backwards. Well, almost, anyway.”
Psst: If you don’t have a pastry bag for step 3, use a small resealable bag and snip off one of the corners. Voilà, you’re a pro.
Excerpted with permission from Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl, published by Hardie Grant Books, August 2022.
Ѕ cup (125 ml/4Вј fl oz) tahini
3 tablespoons coconut oil, melted
3 tablespoons maple syrup, or sweetener of your choice
2 tablespoons rice flour, sifted
ј teaspoon flaky salt
9 ounces (250g) dark chocolate (at least 70% cocoa), roughly chopped
2 tablespoons sesame seeds, toasted, plus extra to sprinkle
1. In a bowl, stir together the tahini, coconut oil and maple syrup. Add the rice flour and salt and stir to combine, then transfer to a piping bag and place in the fridge to firm up slightly while you prepare the chocolate.
2. Make a double boiler by resting a heatproof bowl over a saucepan of gently simmering water. Add two thirds of the chocolate to the bowl and gently melt. Once melted, take the bowl off the heat and add the remaining chocolate, stirring until it has completely melted.
3. Place 18 mini muffin cups on a plate or tray. Sprinkle some sesame seeds into each cup, then half-fill each one with the melted chocolate. Remove the tahini piping bag from the fridge and stick the nose of the piping bag just underneath the surface of the chocolate in one of the cups, but not all the way to the bottom. Squeeze the bag gently so that the tahini ends up in the middle of the chocolate cup. Lift the nozzle as you do so, leaving a little circle of tahini on the surface. Use a skewer to swirl this into the chocolate, then repeat with the remaining cups. Sprinkle some extra sesame seeds on top.
4. Place in the fridge or freezer to firm up. (They’ll keep for a week in the fridge and a month in the freezer; just remove about 10 minutes before eating from the freezer.)