Dark chocolate & tahini cups - the Easter treat that loves you back

Watch this recipe's video on my Instagram page.

Easter should feel like a treat. And it absolutely can — without the sugar crash afterwards. Enter these dark chocolate and tahini cups — the Easter treat that loves you back.

These dark chocolate and tahini cups are rich, indulgent and genuinely good for you. Dark chocolate for mood antioxidants and mood support, tahini for healthy fats and minerals, just enough maple syrup to make it feel like a proper indulgence. Make a batch, share them with the people you love — and save one or two for yourself. You've more than earned it.

Makes 12. Prep time: 20 minutes + 30 minutes of chilling in the fridge.

Vegan and dairy free (if using vegan chocolate). Gluten free.

Ingredients:

• 180gr dark chocolate (70% cocoa or more). If you are vegan, you can use vegan chocolate instead

• 1/2 cup (or 120ml) tahini (I used Biona Organic Whole Sesame Tahini to achieve a caramel-like consistency)

• 2 Medjool dates

• 1 tsp maple syrup

• 3-4 tablespoons of cold water

• Toppings (I used crushed pistachios, Maldon sea salt flakes, sesame seeds and goji berries. Let your creativity run wild!).

• 12 silicon cupcake liners

Method:

• Melt the dark chocolate in a glass bowl over a pan of boiling water, using the bain-marie method. When smooth and glossy, place a little less than a tablespoon of melted chocolate into each silicon cupcake liner. You should have enough chocolate left to cover the tahini filling (next step). Set everything aside to let the chocolate discs harden - if your kitchen is a hot environment, you may need to put them in the fridge to speed up this process.

• Meanwhile, prepare your tahini filling. Put the tahini, dates, maple syrup and water in a food processor and mix everything at full speed for 20 seconds. Adjust the consistency of the paste by adding a little more water if necessary - it should be thick, but spreadable.

• Add a teaspoon of the tahini paste to the chocolate discs, which by now should have hardened in their cupcake liners. Spread them out gently with the back of a teaspoon to cover the surface of the chocolate discs.

• If your leftover melted chocolate has hardened, warm it up again over the bain-marie to melt it. Add a thin layer of melted chocolate to cover the tahini filling.

• Now the fun part! Decorate your treats with your chosen toppings.

• Transfer the cups in the fridge to set for at least 30 minutes before enjoying them. They keep well in the fridge for several days in an airtight container - though I suspect they'll be gone long before!