No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. With Makar Sankranti around the corner, reinvent your typical Til ke Ladoos with this modern take. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!
WATCH HOW TO MAKE SESAME CHOCOLATE CUPS:
No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!
- 1 cup white sesame seeds
- 1/4 cup jaggery , shaved
- pinch salt
- 1 tsp rose water
- 2-3 tbsp tahini paste , depending on dryness of jaggery
- 2 tsp coconut oil
- 1/2 cup dark chocolate chips , or use vegan chocolate chips
- dried rose petals
- sesame seeds
- pumpkin seeds
- pistachio , slivered
Toast the sesame seeds on medium heat in a pan for 3-4 minutes until fragrant and slightly brown.
Transfer to the food processor or mixer and pulse with jaggery and salt until coarsely crushed.
Transfer this mixture into a mixing bowl and add rose water and tahini. Mix until the mixture starts to come together and hold its shape when pressed.
Line a muffin tray with parchment paper or cupcake liners (you can also use a silicone muffin tray). Fill each mold about 3/4 way and press it down gently with the back of a spoon. Set aside.
In a separate bowl, mix together chocolate and coconut oil and microwave in 30 second intervals until melted, stirring in between.
Fill the mold with the melted chocolate and gently tap the tray on the counter to remove any air bubbles.
Chill in the fridge for 10-15 minutes until set. Unmold carefully and enjoy!
- You can store these Sesame Chocolate Cups in an airtight container on the counter.
- If you don’t have tahini paste, pulse 3 tbsp sesame seeds in a food processor slowly to make a paste.
- Adjust the thickness of the chocolate layer and amount of jaggery based on how sweet you want it.
- Make sure to use dark chocolate since milk chocolate will be too sweet.
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Looks so beautiful and yummy 👌👌
Very nice and healthy version
Hello! Just found your recipe at Pinterest and loved it… could you please tell me if they keep well for a couple of hours at room temperature? Does the chocolate hardens enough for each one to be wrapped, if needed?
thank you so much
Hi, so glad you liked the recipe! I kept mine at room temperature for over a week (granted it is cold in Chicago) and they lasted great. The chocolate is definitely firm enough to wrap too. Hope this helps!
Thank you so much! I am fascinated by your blog, asking myself why I did not land here sooner… beautiful photography, unique recipes, just gorgeous stuff
I have an air-fryer and might start exploring your recipes from that point, as I like to expand its uses a bit.
Made them! I halved the recipe as I did not need too many this time – Really lovely, I wish I could share a picture, I added some golden, brown and white candy coated chocolate little balls as decoration
I like the subtle rose flavor and the bite of saltiness given by the tahini
thank you for the recipe!