No-Bake 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!
Ingredients
- 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
Garnishes:
- dried rose petals
- sesame seeds
- pumpkin seeds
- pistachio , slivered
Instructions
-
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!
Recipe Video
Recipe Notes
- 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.