

What You’ll Need
Makes two 14 cm no bake tahini infused chocolate black sesame tarts!For the base1/3 Cup (45 gr) of Hazelnuts1/3 Cup (15 gr) of Brown Rice PuffsPinch of Sea Salt1/3 Cup (30 gr) of Shredded Coconut150 gr (6) Medjool Dates, pits removed1 Tablespoon + 1 Teaspoon (10 gr) of Black Sesame Seeds1 Tablespoon + 1 Teaspoon (10 gr) of White Sesame SeedsFor the filling200 gr of Coconut Milk200 gr of Dark Chocolate2 Tablespoons (24 gr) of Whole TahiniNo Bake Tahini Infused Chocolate Black Sesame Tarts
For the base, place the hazelnuts, brown rice puffs, pinch of sea salt and shredded coconut into a food processor and blend until rough crumb texture. Add the medjool dates, pits removed, and blend until the mixture starts to stick together. You can check this by taking a small amount of the mixture and pressing it together between your fingers. Finally, add the sesame seeds and briefly blend just until they start to stick to the base mixture.Evenly transfer into two 5.5 inch (14 cm) tart pans. Firmly press mixture into the pans until you have formed two tart bases, then set aside.For the filling, place the dark chocolate into a heat proof bowl, then place the coconut milk into a small pot and cook on low, medium heat until it starts to boil. Pour the coconut milk onto the chocolate, add the tahini, and wait a minute before stirring, then stir well until smooth.Evenly pour the ganache into the tart bases and transfer to the fridge for a couple of hours to chill, or until set.When you’re ready to serve, decorate with some sesame seeds, optional sea salt and dig in!These chocolate black sesame tarts will keep in the fridge for up to 5 days, if you haven’t devoured them beforehand.

No Bake Tahini Infused Chocolate Black Sesame Tarts
No Bake Vegan Tahini Infused Chocolate Black Sesame Seed Tarts! Easy to prepare, and insanely delicious!
Ingredients
For The Base
- 1/3 Cup Hazelnuts - 45 gr
- 1/3 Cup Brown Rice Puffs - 15 gr
- Pinch of Sea Salt
- 1/3 Cup Shredded Coconut - 30 gr
- 6 Medjool Dates - 150 gr pits removed
- 1 tbsp + 1 Teaspoon of Black Sesame Seeds - 10 gr
- 1 tbsp + 1 Teaspoon of White Sesame Seeds - 10 gr
For The Filling
- 200 Grams Coconut Milk
- 200 Grams Dark Chocolate
- 2 tbsp Whole Tahini - 24 gr
Instructions
For The Base
Place the hazelnuts, brown rice puffs, a pinch of sea salt and shredded coconut into a food processor and blend until rough crumb texture.
Add the medjool dates, pits removed, and blend until the mixture starts to stick together. You can check this by taking a small amount of the mixture and pressing it together between your fingers.
Add the sesame seeds and briefly blend just until they start to stick to the base mixture.
Evenly transfer into two 5.5 inch (14 cm) tart pans. Firmly press mixture into the pans until you have formed two tart bases, then set aside.
For The Filling
Place the dark chocolate into a heatproof bowl, then place the coconut milk into a small pot and cook on low, medium heat until it starts to boil.
Pour the coconut milk onto the chocolate, add the tahini, and wait a minute before stirring, then stir well until smooth.
Evenly pour the ganache into the tart bases and transfer to the fridge for a couple of hours to chill, or until set.
When ready to serve, decorate with some sesame seeds, optional sea salt and dig in!
Recipe Notes
These chocolate black sesame tarts will keep in the fridge for up to 5 days if you haven’t devoured them beforehand!

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Hi,
Would love to try making the NO BAKE TAHINI INFUSED CHOCOLATE BLACK SESAME TARTS. Where do you buy brown rice puffs?
Thanks,
Melissa
Hi Melissa,
The brown rice puffs add that extra kick to the recipe, you don’t need them though…
You can either add more hazelnuts and shredded coconut in place of the rice puffs, or try searching for them at a health store, most health stores should stock them..
Good luck and enjoy 🙂