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Chocolate Berry Tahini Cups

Dive into these scrumptious chia jam filled choc tahini cups. They use Kez's Kitchen Choc Mud bars as the base and a deliciously thick tahini layer on top. If you're not a tahini fan, you can sub any nut/seed butter. Make these next time you're wanting a treat. They are perfect for your lunch bag!


Makes 12-15


  • 1/3 cup tahini

  • 3 tbsp coconut oil

  • 1 tbsp maple syrup

  • ½ cup raspberries (fresh or frozen)

  • 2 tbsp chia seeds

  • 5 x 25g (1 box) Kez's Kitchen Free & Naked Choc Mud Bars

  • 1/3 cup tahini

  • 3 tbsp coconut oil


  1. Mash the raspberries with a fork and add in chia seeds. Side aside for 10-15 minutes to thicken.

  2. In a food processor blend the snack bars into a fine crumble.

  3. Add 1-2 tbsp water to form a dough.

  4. Press the dough into mini cupcake molds.

  5. Top each mold with a tsp of the raspberry mixture.

  6. On low heat, add the tahini, coconut oil and maple syrup to a small saucepan and stir until combined. Turn off heat. Alternatively, warm in a microwave for 30 seconds.

  7. Top each mold with 2 tsp of the tahini mixture and freeze for 1 hour to set.


Did you make the recipe? Let us know by tagging @goodnessmebox and #goodnessmebox to be featured.

If you liked this recipe, try these Peanut Butter Cups.

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