This Maple Tahini Oat Cups recipe offers a wholesome, refined-sugar-free treat. Easy to make with pantry-staple ingredients, this no-bake dessert feature sa delightful blend of flavors and textures and a drizzle of rich dark chocolate.

I have a sweet tooth and I am not afraid to admit it! Every night after dinner I need a sweet treat or else I simply will not be satisfied.

I am trying to keep healthier desserts around so when I do reach for a nibble, I know that I am both satiating my sweet tooth but also making sure I do so in a nutritious way. These Maple Tahini Oat Cups are free of refined-sugar, with added benefits of some fiber, protein, and healthy fats. I also enjoy my Almond Flour Chocolate Thumbprint Cookies for a vegan and refined-sugar-free treat in the winter.

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Ingredients
Instructions
Why you’ll love this Maple Tahini Oat Cups recipe:
Substitutions and Variations
Storing Maple Tahini Oat Cups
Top tips
Other recipes with tahini:
Maple Tahini Oat Cups

Ingredients

I love recipes that use ingredients I always have on hand! This recipe contains pantry-stable ingredients and can be whipped up really any time.

Oats – You can use old-fashioned or quick-cook oats. The wholesome base, offering a satisfying chewiness and a hearty texture to the maple tahini oat cups.
Chia seeds – They add a boost of fiber and omega-3s to the recipe.
Medjool dates – For a natural, fiber-rich sweetness that goes perfectly with the oats and tahini. This is the main sweetener.
Tahini – Be sure to use tahini paste, and not tahini sauce that has been mixed with anything else. Give the jar a nice stir before using in the recipe.
Pure maple syrup – Just a little to make sure there is sweetness in each bite. Make sure to use Grade A!
Dark chocolate – Melted, then drizzled on top, it adds a luxurious sweetness and crunch that pairs so well with the tahini in these vegan desserts.
Flakey sea salt – Sprinkled as a finishing touch, it enhances all the flavors with a subtle salty contrast, elevating each bite to perfection.

See recipe card for quantities.

Oats, tahini, dates, maple syrup, and salt in a mixing bowl.

Instructions

We love a one-bowl, no-bake dessert in the summertime! These Maple Tahini Oat Cups couldn’t be any easier to whip up.

Prepare the Dry Ingredients: In a medium or large mixing bowl, combine the oats, chia seeds, and chopped Medjool dates. Using your hands, gently mix the ingredients. Ensure the dates are evenly distributed and coated with oats to prevent them from sticking together.
Add the Wet Ingredients: Pour the tahini and maple syrup into the bowl. Using a rubber spatula, mix thoroughly until the mixture is well combined and the liquid is fully absorbed.
Form and Top the Oat Cups: Scoop the mixture into a muffin tin, filling each mold evenly. Use a silicone muffin pan to easily push the final result out, or use muffin/cupcake liners with a metal tin. Press the oat cups down using the back of a spatula or your fingers to compact the mixture into each mold. Melt the chocolate and add the remaining tahini into the mixture. Pour the melted dark chocolate over the top of each oat cup. Spread the chocolate evenly using a spatula. Sprinkle flaky sea salt over the top. Optionally, add a pinch of oats for decoration.
Freeze and Serve: Place the muffin tin in the freezer for about 30 minutes to set. Once the chocolate has hardened and the oat cups remain intact, remove from the muffin tin. Serve, or transfer to the fridge.

Maple tahini oat cups in a silicone muffin mold ready to be frozen.

Why you’ll love this Maple Tahini Oat Cups recipe:

SO easy to make! One bowl, simple pantry ingredients. And hey, if you don’t get the recipe quantities exactly right, I am sure these will still turn out delicious.
No-bake. Because in the summer, who wants to turn their oven on?
Healthy ingredients. There’s no refined sugar, lots of fiber from the dates, oats, and chia seeds. Protein from the tahini. Antioxidants from the dark chocolate. Every ingredients has health benefits!
This recipe follows many dietary restrictions. Flourless, eggless, gluten-free, and vegan!
All in all, this is an inexpensive recipe!

Substitutions and Variations

Nut butters – the tahini can be replaced 1:1 with any nut butter of your choice. Be sure to mix thoroughly before adding.
Honey – Honey can replace the maple syrup in a pinch.

Stack of maple tahini oatmeal cups recipe drizzled with dark chocolate and sprinkled with flakey sea salt and extra oats.

Storing Maple Tahini Oat Cups

In the fridge: Store these Maple Tahini Oat Cups in the fridge for up to a week.
In the freezer: You can store these snacks in the freezer too! You may want to let it thaw out a little before biting into it.

Top tips

Use a silicone muffin pan if you have one! It makes popping the maple tahini oat cups out much easier. If you don’t have one, I suggest lining the muffin tin with a muffin liner.
If using fresh, juicy medjool dates, they will be sticky when you chop them. As you chop each date, toss them into the bowl with the oats and chia seeds to ensure they are coated individually and don’t stick together. You don’t need to be too meticulous about this though.

Other recipes with tahini: