If you love desserts that taste rich and “caramelly” but don’t rely on refined sugar, Tahini Date Freezer Cups are about to become your new freezer staple. They’re made with a creamy tahini shell (think of it like a white chocolate vibe, but sesame-nutty) and a soft date filling that tastes like fudge. They’re also one of those recipes that feel fancy even though the method is basically: mash, spoon, freeze.
These cups are especially nice when you want something cold and satisfying after dinner, or a quick energy bite between busy days. They soften fast, so you can grab one straight from the freezer, wait a few minutes, and enjoy.
Ingredients (Makes about 10 mini cups)
For the date filling
- 100 g Medjool dates, pitted
- 1 tbsp toasted sesame seeds
- Pinch of salt
- 1/4 tsp cinnamon (optional)
- 1/4 tsp cardamom (optional)
For the tahini shell
- 80 ml tahini (smooth and runny works best)
- 2 tbsp coconut oil, melted
You’ll also need: mini silicone cupcake molds (or mini muffin liners).
Step-by-Step Instructions
1) Soften the dates
Put the dates in a bowl and cover with boiling water. Let them soak for 15 minutes, then drain well and let them cool slightly.
2) Make the date filling
In a bowl, mash the drained dates with a fork until you get a smooth paste. Mix in the salt and (if using) cinnamon and cardamom, then fold in the toasted sesame seeds.
3) Mix the tahini shell
In a separate bowl, stir together tahini + melted coconut oil until smooth and glossy.
4) Assemble the cups
- Spoon about 1/2 tablespoon of the tahini mixture into each mini mold.
- Add about 1 teaspoon of the date filling on top.
- Cover with another 1/2 tablespoon of the tahini mixture.
5) Freeze
Freeze for about 1 hour, or until fully set.
6) Serve + store
- For the best texture, take them out 5–10 minutes before eating so they soften slightly.
- Store in an airtight container in the freezer for up to 3 months.
Pro Tips for Perfect Tahini Date Freezer Cups
- Don’t skip the coconut oil: it’s what helps the tahini layer set firm in the freezer.
- Use good tahini: the smoother and more “drippy” it is, the silkier your shell will be.
- No food processor needed: soaking makes the dates mashable by hand, but if you want an ultra-smooth “caramel,” blending works too.
Easy Variations (Optional)
If you want to remix the flavor while keeping the same “freezer cup” idea:
- Salted vibe: sprinkle a tiny pinch of flaky salt on top before freezing.
- More “dessert-like”: add a little vanilla to the tahini shell, or a drizzle of melted chocolate on top after freezing (then refreeze briefly).
- Sweeter shell: some versions mix in a small amount of maple syrup and add coconut for texture (optional).