Chocolate Tahini Cups with Pomegranate and Sea Salt

It’s been oddly warm here in Connecticut. Forty and fifty degree weather is very out of character for us this time of year. All this warmth has me wanting lighter fare. It’s not really hot cocoa weather here!

Thats why I dreamed up these Chocolate Tahini Cups with Pomegranate and Sea Salt. They are wintery enough since they’re covered in pomegranate seeds and of course enveloped in dark chocolate, but they are also light due to their (two) bite size and their nutty, almost savory tahini.

You may be thinking, eating these must be a mess since tahini is so runny! Fear not! Because of a tip from Food52, I’ve learned that adding a little cold water to tahini, and stirring vigorously, turns tahini thick, rich and easily spoonable.

Another tip (which I’m sure you’ve seen but warrants a reminder) remove the pomegranate seeds in a bowl of water to avoid staining your hands. This tip saved my life, and my hands for this recipe.

These treats are an easy, delicious and no bake option for a lighter New Years Eve spread. Plus, imagine those pomegranate seeds paired with champagne! Happy New Year!


Chocolate cups filled with tahini covered in pomegranate seeds and sea salt on a marble table with extra pomegranate seeds.

Makes 4 cups

Ingredients:

3 tbs tahini

3/4 tsp stevia

1 tsp ice water

pinch of kosher salt

6 oz dark chocolate

1/4 tsp vanilla extract

seeds from 1/4 of a pomegranate

flaky sea salt for sprinkling


Instructions:

  1. Remove the seeds from a quarter of a pomegranate in a bowl of water. Drain the water and rinse the seeds. Set aside.
  2. In a small bowl, mix together tahini, stevia, vanilla extract and a pinch of salt.
  3. To the tahini mixture add the ice water, a quarter teaspoon at a time, while mixing. The mixture should becoming thick like peanut butter that has been in the fridge. Set the mixture aside.
  4. Chop up six ounces of dark chocolate. Set aside two ounces.
  5. In a microwave safe bowl, melt four ounces of chocolate until glossy and smooth, stirring every twenty seconds.
  6. Once the chocolate is melted, add the last two ounces of chocolate and stir until it is melted and smooth. This will temper the chocolate so it remains glossy and won’t melt in your hand as easily.
  7. In a silicone mold or a muffin pan lined with cupcake liners, add a teaspoon of the melted chocolate to each cavity and spread evenly across the bottom and slightly up the sides. Allow to harden in the fridge for a few minutes.
  8. Once the first layer has hardened, add the tahini mixture (about a quarter teaspoon, depending on the size of the mold) to the center of the chocolate layer.
  9. Cover the tahini in teaspoon of chocolate.
  10. Top with pomegranate seeds and a sprinkle of sea salt.
  11. Refrigerate until hardened and enjoy!
Chocolate cups filled with tahini covered in pomegranate seeds and sea salt on a marble table with extra pomegranate seeds.
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