Chocolate Tahini Oat Cups

A No-Bake Snack Worth Making Room for in the Freezer. If you love the layered snack cups that keep popping up across social media, these Chocolate Tahini Oat Cups from Becky Sue Wilberding of Baking the Goods deserve a spot in your rotation.

A chewy oat base is topped with smashed California Prunes, creamy tahini, dark chocolate, sesame seeds and flaky sea salt for a snack that hits sweet, savory and salty all at once. The California Prunes are especially good here: smashing them creates a soft, jammy layer with caramel-like flavor that plays beautifully against the slightly savory tahini and crisp chocolate topping.

Why California Prunes Work So Well Here

The texture is what makes these cups especially satisfying. The oats give the base some chew, the tahini stays creamy, and the chocolate sets into a firm shell. Right in the middle, California Prunes add a tender, naturally sweet layer that brings everything together.

Their rich fruitiness also pairs naturally with sesame and dark chocolate, making the finished cups taste more layered than the short ingredient list might suggest.

Easy to Make, Even Easier to Keep on Hand

There’s no oven and no food processor involved. Simply mix and press the oat base into muffin cups, add the smashed prunes and tahini, cover with melted chocolate and chill until set.

Once firm, the cups can be kept in the refrigerator for up to a week or in the freezer for up to two months. Let a frozen one sit at room temperature for a few minutes before eating for the best combination of snappy chocolate and chewy filling.

Whether you reach for one with your morning coffee, after a workout or when the afternoon snack craving arrives, these are the kind of freezer treats that are very nice to know are waiting for you.

Chocolate Tahini Oat Cups

Becky Sue | Baking the Goods

Naturally sweet with a hint of savory, these Chocolate Tahini Prune Oat Cups are balanced in flavor, texture, and cravings. They combine the natural sweetness of California Prunes and honey with the slightly savory notes of creamy tahini, the chewy texture of rolled oats, and a snappy chocolate layer topped with sesame seeds and flaky sea salt. These snackable bites are a satisfying way to curb hunger while adding a little extra nutrition.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Snack

Cuisine American

Servings 6 servings

Calories 361 kcal

Equipment

• Standard 12-cup muffin pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

Oat Cups

• 1 cup quick-cooking rolled oats
• 1/4 cup honey
• 2 TBSP tahini
• 1/4 tsp fine sea salt

Topping

• 12 California Prunes
• 6 TBSP tahini
• 1/2 cup dark chocolate chips or 3 ounces dark chocolate roughly chopped
• 1 tsp coconut oil
• 1 TBSP sesame seeds
• Flaky sea salt to taste

Instructions

 

• Line a metal muffin pan with 6 paper liners, or use an unlined silicone muffin pan.
• Make the oat cups by combining the oats, honey, tahini, and fine sea salt in a mixing bowl. Stir until all of the ingredients are combined and the mixture begins to stick together.
• Scoop about 2 tablespoons of the oat mixture into the bottom of each muffin cup and press firmly to create an even base layer.
• Arrange 6 sets of 2 prunes, evenly spaced, on a sheet of parchment paper. Cover with a second sheet of parchment paper and use the bottom of a heavy cup to smash the prunes into rounds approximately the size of the muffin cups.
• Top each oat cup with one smashed prune round, followed by 1 tablespoon of tahini.
• Combine the chocolate and coconut oil in a microwave-safe bowl. Heat in 20-second increments, stirring between each interval, until the chocolate is completely melted and smooth.
• Pour 1 heaping tablespoon of melted chocolate over the top of each filled muffin cup. Allow the chocolate to firm up slightly, then sprinkle with sesame seeds and flaky sea salt.
• Place the muffin pan in the freezer for at least 1 hour, or until the cups are set.
• Enjoy the Chocolate Tahini Prune Oat Cups chilled. For a softer texture, let them sit at room temperature for a few minutes before eating.

Notes

Storage

Once the Chocolate Tahini Prune Oat Cups have set, remove them from the muffin pan and transfer them to a freezer-safe bag or airtight container.

Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition

Serving: 1portionCalories: 361kcalCarbohydrates: 47gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 122mgPotassium: 400mgFiber: 4gSugar: 25gVitamin A: 173IUVitamin C: 1mgCalcium: 93mgIron: 2mg

Keyword Chocolate Tahini Oat Cups

Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!