Tahini Date Freezer Cups

These tahini date freezer cups make a lovely snack or healthier chilled treat to enjoy after dinner on hot days. Best of all is you only need 5 ingredients to make them! 

I’ve probably said this about a million times before and I don’t think I’ll ever stop saying it – tahini and dates are the best dessert combination EVER! Even better when paired with cardamom. That flavour combination is one made in heaven! 

Every time I post a recipe that includes tahini I still get asked the question ‘what is tahini?’. It surprises me because it seems to me that tahini is now everywhere. So many people on social media use it in both sweet and savoury recipes. It’s become somewhat of a trendy ingredient. That part doesn’t surprise me at all – I’ve been singing its praises for years. I add it to so many of my recipes – it’s by far one of my all time favourite foodie ingredients to use, especially in desserts. 

These tahini date freezer cups make a really nice treat on warm days when you’re craving something cold, but don’t necessarily want ice cream. They take no time at all to defrost, simply take one out whenever you need a little pick-me-up or energy boost.

You can make them as big or as small as you like. I sometimes use a chocolate silicon mould like this one to make mini bites, or slightly larger cups using a mould like this one. You can also use paper cupcake cases in a regular size cupcake tin. This option will give you 5-6 large cups instead of the 10 mini cups.

As well as being naturally vegan, gluten-free and nut-free, they’re also made with no added processed sugar. I only use whole dates to sweeten them.

What you need to make these tahini date freezer cups:

Tahini – Tahini is the Middle Eastern equivalent to peanut butter, almond butter, etc. Made by blending sesame seeds into a paste. Like nut butters, it has a nutty flavour with a slight bitter aftertaste (the kind of bitterness you would find in dark chocolate or coffee). I only use Middle Eastern/Lebanese tahini – the quality and texture surpasses any others I’ve tried. 

Dates – I like to use Medjool dates because of their soft, fudgy texture, but any soft date variety will work. I soak them in hot water to make them easier to mash, which also means you don’t need to use a food processor for this recipe. 

Sesame seeds – Just like tahini works really well with dates, so do sesame seeds, which makes sense considering tahini is literally blended up sesame seeds! I Like to add them for a bit of texture, a more intense sesame taste and extra added healthy fats.

Coconut oil – Coconut oil hardens as it cools, helping the outer tahini shell to set in the freezer.

Salt & spices – A pinch of salt goes a long way in bringing out all the natural flavours in these cups. I also added a sprinkle of cinnamon and cardamom in the dates for extra flavour, but this is optional.

These tahini date freezer cups are:

• Vegan
• Gluten-free
• Nut-free
• Dairy-free
• Easy to make
• Made with only 5 ingredients
• Freezer friendly (as the name suggests)
• Healthier than your average dessert
• No-bake
• Made with no added sugar
• Sweetened naturally with whole dates
• So delicious

Tahini Date Freezer Cups

These tahini date freezer cups make a lovely snack or a healthier dessert to enjoy after dinner. Best of all is you only need 5 ingredients to make them! They're not bake and also happen to be vegan, gluten-free and nut-free.

5 from 6 votes

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Prep Time 20 minutes mins

Chill time 1 hour hr

Course Dessert

Servings 10

Calories 104 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

For the date filling

• 100g Medjool dates
• 1 tbsp toasted sesame seeds
• Pinch of salt
• 1/4 tsp cinnamon optional
• 1/4 tsp cardamom optional

Fort the tahini cups

• 80ml tahini
• 2 tbsp coconut oil melted

Instructions

 

• Cover the dates with boiling water for 15 minutes then drain well and allow to cool.
• Add the dates, salt and spices to a bowl and mash into a smooth paste using a fork, then fold in the sesame seeds.
• Mix the tahini and melted coconut oil in a bowl. Transfer about 1/2 tbsp into mini silicon cupcake moulds, then add about 1 tsp of the date mixture. Cover with another 1/2 tbsp of the tahini mixture.
• * You can also use paper cupcake cases in regular sized muffin tin. This will give you 5-6 large cups instead of 10 mini ones.
• Freeze for about an hour, then enjoy!
• Store in an air-tight container in the freezer for up to 3 months.

Nutrition

Calories: 104kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 3mgPotassium: 111mgFiber: 1gSugar: 7gVitamin A: 21IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg

Keyword cardamom, chilled dessert, date recipes, easy dessert, healthy dessert, healthy recipes, middle eastern recipes, no-bake, tahini recipes

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