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No-bake, vegan, gluten-free, nut-free frozen dessert cups made with tahini, Medjool dates, toasted sesame seeds, coconut oil, and warming spices. Naturally sweetened and perfect for a healthy chilled treat.

  • Total Time: 1 hour 20 minutes (including freezing)
  • Yield: Approximately 10 mini cups or 5-6 larger cups 1x

Ingredients

Scale
  • 100g Medjool dates
  • 1 tbsp toasted sesame seeds
  • Pinch of salt
  • 1/4 tsp cinnamon (optional)
  • 1/4 tsp cardamom (optional)
  • 80ml tahini
  • 2 tbsp coconut oil (melted)

Instructions

  1. Cover pitted Medjool dates with boiling water and soak for 15 minutes.
  2. Drain the soaked dates well, let cool slightly, and squeeze out any excess water.
  3. Mash the drained dates with a fork until smooth; stir in a pinch of salt, optional cinnamon and cardamom, and fold in toasted sesame seeds (or pulse in a food processor for a smoother filling).
  4. Melt the coconut oil gently and combine with tahini until smooth and pourable; gently warm the tahini if it’s too thick and chill briefly if the mixture is too runny.
  5. Spoon about ½ tablespoon of the tahini mixture into each mini silicone cupcake mold (or paper liners in a muffin tin for larger cups).
  6. Add about 1 teaspoon of the date filling into the center of each tahini base.
  7. Top each filled cup with another ½ tablespoon of the tahini mixture to seal the date filling and tap molds lightly to even the tops.
  8. Freeze the cups for about 1 hour, until the tahini coating is firm.
  9. Pop the set cups out of their molds.

Notes

Use soft Medjool dates for easiest mashing and best fudgy texture. Soak longer if dates are dry., Ensure excess water is squeezed out from soaked dates to avoid watery filling., Melt coconut oil gently to avoid thinning tahini too much., Use food processor for ultra-smooth filling if desired., Silicone molds allow easy removal; paper liners may take longer to set., Chill tahini mixture briefly if too runny before assembling to help it set better during freezing., For extra garnish, sprinkle flaky sea salt on tops before freezing for a sweet-salty contrast., Flavor variations include adding unsweetened cocoa powder or drizzling dark chocolate, orange zest, shredded coconut, or sunflower seed butter swirl., Store in an airtight container in freezer up to 3 months; separate layers with parchment paper to prevent sticking., Thaw in fridge 10–20 minutes or at room temperature 5–10 minutes before serving for easy snacking.

  • Author: Laura
  • Prep Time: 20 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cup (one mini or larger as desired)
  • Calories: Approximately 110 kcal per mini cup (estimated)
  • Fat: Approximately 7 grams per serving (estimated)
  • Carbohydrates: Approximately 10 grams per serving (estimated)
  • Protein: Approximately 2 grams per serving (estimated)