Totally Tahini Cups with Coffee Cream Filling

by Kristina Sloggett

in baking,Books,cookbook review,Dessert,Gluten Free,raw,recipes,snacks,Vegan

Totally Tahini Cups with Coffee Cream Filling

spabettie is the next stop on the Rawsome Vegan Baking Un-Cookbook tour – and this recipe I chose to share? Oh So Good. Totally Tahini Cups with Coffee Cream Filling – a simple recipe with only four ingredients, but so much flavor!

First, the book. The deliciousness comes from Emily von Euw of This Rawsome Vegan Life. With stunning photos of seemingly every recipe, this book is fun to just sit and read, as you know I love to do.

Upon my first browsing, I immediately had a list of recipes I wanted to try – these cups were first.

I have also made the Boston Banana Cream Deep Dish Tarts, which were uuhhh-mazing. I WILL be making the Fresh Citrus Tart with Lemon Cream – sounds so fresh and bright, and the photo in the book is gorgeous. Ultimate Caramel Chocolate Squares, Triple Layer Ice Cream Cake with Cashew Peppermint, Banana Strawberry and Coconut Vanilla Layers? Yes. I will be making.

I think up next is the Creme Brulee of Cashews, Coconut, Lavender and Cinnamon…  with banana layers. This book is full of Inventive Creative Rawesomeness, and is a great book if you are interested in raw desserts – most everything looks very easy.


I am not kidding when I say I cannot wait to make these Tahini Cups again – we love the flavors in these, and they could not be easier to make. The savory tahini with the salted top combine perfectly with the sweet coffee filling – just a genius combination.

I used my small silicone muffin ‘tin’ – so this recipe made more than six for me – I got nine mini cups.

Raw Vegan Tahini Cups with Coffee Cream Filling

Totally Tahini Cups with Coffee Cream Filling

YIELD: 6 cups

dairy, egg, soy and gluten free, vegan



1/3 cup (80 g) tahini
1/3 cup (79 ml) melted coconut oil


Combine the ingredients by hand or in a food processor until smooth. It will be a bit watery but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.



1 cup (175 g) pitted dates
1/2 cup (118 ml) strong brewed coffee, or as needed


Put the dates into your food processor and process until smooth and very thick, adding the coffee as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides a few times so everything continues to combine evenly.

ASSEMBLY: Scoop a dollop of the filling into each of the hardened bottoms in your cupcake papers. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!

Tahini Cups with Coffee Cream Filling

Mmm, Rawsome.


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