Tahini's sesame seeds contain 35% more calcium than dairy milk, making these fudge cups accidentally healthier than ice cream.
Nut Free Seedy Fudge Cups
Indulge in these scrumptious seedy fudge cups that are not only nut-free but also packed with flavor! Made with rich cocoa, creamy coconut oil, and a medley of nutritious seeds, these delightful treats are the ideal guilt-free snack. Whip them up in minutes and satisfy your sweet tooth the healthy way!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup chocolate chips (240 ml)
- 2 tbsp maple syrup (30 ml)
- 2 tbsp tahini (30 ml)
🧂Spices & Seasonings(1)
- Optional: pinch of saltoptional
📦Other(1)
- 100g mixed seeds (3.53 oz)
👨🍳 Instructions
- 1
Preheat oven to 180C.
- 2
Mix maple syrup and seeds in a bowl (add pinch of salt if you like) then spoon into moulds or cupcake cases 1/3 full and press down.
- 3
Bake in the oven for 10 mins, then leave to cool.
- 4
Melt chocolate in a bowl over a saucepan with two inches of water on low heat, stirring gently until melted. Stir in the tahini, then spoon the chocolate on top of the base and chill until set.
💡 Pro Tips
- ✓Toast your seeds at 160°C for 3-4 minutes before mixing with maple syrup to develop nutty flavors through Maillard reactions and reduce moisture content by 15-20%.technique160°C for 3-4 minutes
- ✓Heat your maple syrup to 60-70°C before mixing with seeds so it penetrates better and creates stronger binding when cooled.technique60-70°C
- ✓Keep your chocolate melting water at exactly 70-80°C (just steaming, not simmering) because temperatures above 85°C can cause chocolate to seize from steam condensation.equipment70-80°C
- ✓Add tahini to chocolate when it reaches 32-35°C to prevent the oils from separating and ensure smooth emulsification.timing32-35°C
- ✓Chill the finished cups at 4°C for exactly 2 hours - longer causes chocolate bloom, shorter prevents proper crystallization for clean release from molds.timing4°C for 2 hours
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Tahini's sesame seeds contain 35% more calcium than dairy milk, making these fudge cups accidentally healthier than ice cream.
Nut Free Seedy Fudge Cups
Indulge in these scrumptious seedy fudge cups that are not only nut-free but also packed with flavor! Made with rich cocoa, creamy coconut oil, and a medley of nutritious seeds, these delightful treats are the ideal guilt-free snack. Whip them up in minutes and satisfy your sweet tooth the healthy way!
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup chocolate chips (240 ml)
- 2 tbsp maple syrup (30 ml)
- 2 tbsp tahini (30 ml)
🧂Spices & Seasonings(1)
- Optional: pinch of saltoptional
📦Other(1)
- 100g mixed seeds (3.53 oz)
👨🍳 Instructions
- 1
Preheat oven to 180C.
- 2
Mix maple syrup and seeds in a bowl (add pinch of salt if you like) then spoon into moulds or cupcake cases 1/3 full and press down.
- 3
Bake in the oven for 10 mins, then leave to cool.
- 4
Melt chocolate in a bowl over a saucepan with two inches of water on low heat, stirring gently until melted. Stir in the tahini, then spoon the chocolate on top of the base and chill until set.
💡 Pro Tips
- ✓Toast your seeds at 160°C for 3-4 minutes before mixing with maple syrup to develop nutty flavors through Maillard reactions and reduce moisture content by 15-20%.technique160°C for 3-4 minutes
- ✓Heat your maple syrup to 60-70°C before mixing with seeds so it penetrates better and creates stronger binding when cooled.technique60-70°C
- ✓Keep your chocolate melting water at exactly 70-80°C (just steaming, not simmering) because temperatures above 85°C can cause chocolate to seize from steam condensation.equipment70-80°C
- ✓Add tahini to chocolate when it reaches 32-35°C to prevent the oils from separating and ensure smooth emulsification.timing32-35°C
- ✓Chill the finished cups at 4°C for exactly 2 hours - longer causes chocolate bloom, shorter prevents proper crystallization for clean release from molds.timing4°C for 2 hours