After the unicorn and rainbow food craze, stark black eats have been popping up all over social media. These midnight black sesame tarts are devilishly dark and mysterious thanks to the black tahini base and filling and the black sesame seeds sprinkled on top.

Midnight Black Sesame Tarts [Vegan, Gluten-Free]


6 mini tarts

Cooking Time




For the Base:

  • 1 cup almonds
  • 1 cup dates
  • 1/2 cup sesame seeds
  • 2 tablespoons black tahini
  • 1-2 tablespoons coconut oil, melted
  • 1/4 teaspoon vanilla powder
  • 1/8 teaspoon sea salt

For the Filling:

  • 1 1/4 cup cashews (soaked 1-2 hours)
  • 1/2 cup water
  • 1/2 cup coconut oil, melted
  • 1/4 cup black tahini
  • 3 tablespoons sweetener (brown rice syrup/coconut nectar/maple syrup)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt


To Make the Base:

  1. Blitz the almonds, half of the sesame seeds (1/4 cup) and dates in a food processor until finely ground and starting to form a paste.
  2. Add black tahini, coconut oil, vanilla powder, and sea salt and blend again until the mixture sticks together between your fingers. Add remaining sesame seeds and blend on low until combined.
  3. Press evenly into tart tins lined with biodegradable clear wrap, on the base and up the sides until they are about 1/5-inch thick on each side. Place in the freezer to chill while making the filling.

To Make the Filling: 

  1. Blend all ingredients except the coconut oil in a high-speed blender until super smooth, scraping down the sides as needed. Then, pour in coconut oil slowly while blending, allowing it to emulsify into the mixture.
  2. Remove the bases from the tins and place on a flat tray then pour the filling evenly into each. Place in the freezer for a few hours to set, or in the refrigerator overnight.
  3. Sprinkle with black and white sesame seeds and serve.


To make this nut free, simply replace the almonds in the base and the cashews in the filling with sunflower seeds or watermelon seeds.