This recipe is the healthy-ish answer to your chocolate prayers. These elegant dark chocolate cups are filled with a creamy, rich mixture of tahini, almond butter, and a dash of cayenne to give them little something extra. Plus, they are really simple to make and store well in the freezer.

Spicy Chocolate Almond Butter Tahini Cups [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



  • 12 ounces vegan dark chocolate
  • 1 teaspoon cayenne
  • 1/2 cup almond butter
  • 1 tablespoon tahini paste
  • 1 tablespoon agave
  • 1 tablespoon coarse salt


  1. Melt the chocolate using either a water bath or by sticking it in the microwave (checking it every 15 seconds to make sure it doesn’t burn).
  2. Add the cayenne pepper and stir everything well.
  3. Using a mini-muffin tray and mini-muffin liners, pour 1/2 teaspoon of chocolate into each cup and turn the liner in your hand so that the bottom third of the liner is coated with chocolate.
  4. Place these in the freezer for at least 15 minutes, until the chocolate hardens.
  5. While chocolate is hardening, mix together the almond butter, tahini paste, and the agave with a whisk (you can also use a hand mixer if you want).
  6. Remove the chocolate from the freezer and place a small dollop of the almond butter/tahini mix using two teaspoons for each cup.
  7. Spoon the remaining chocolate over each of the cups so that the almond butter-tahini ball is completely submerged and covered.
  8. Place back in freezer for an additional 15 minutes.


This site uses Akismet to reduce spam. Learn how your comment data is processed.