We’re on our best behavior most of the time, which is why when we choose to indulge in something sweet, it better be good. Really good. And these tahini buttercups are just what we have in mind. All raw, and made only with the best ingredients, we are hard-pressed to call these little cups a plurge – they’re that good for you! Make these cups in less than an hour with only five ingredients, most of which you likely have on hand already. Pair them with a cup of your favorite black tea, drip coffee, or pack them up for a summer picnic.

While we would love to take credit for these genius treats, we must admit they are not our creation. They were dreamt up by raw foodie, Emily Von Euw, for her latest cookbook, Rawsome Vegan Baking. Even if you’re not raw, vegan, or even gluten-free, this dessert will be one of the best you’ve ever tasted and not soon forgotten.

Tahini Cups with Coffee Cream Filling


Tahini Shell:
1/3 cup tahini
1/3 cup melted coconut oil
Coffee Cream Filling:
1 cup pitted dates
1/2 cup strong brewed coffee, or as needed
Sea salt


To make the shell: Combine the ingredients by hand or in a food processor until smooth. It will be a bit watery, but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in the fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.
To make the filling: Put all the ingredients into your food processor and process until smooth and very thick, adding the coffee as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides so everything continues to combine evenly. 
Assembly: Scoop a dollop of the filling onto each of the hardened bottoms in your cupcake liners. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in the fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!
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