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tahini infused chocolate black sesame tarts

No Bake Tahini Infused Chocolate Black Sesame Tarts

No Bake Vegan Tahini Infused Chocolate Black Sesame Seed Tarts! Easy to prepare, and insanely delicious! 

Course Dessert
Cuisine vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 people
Author Elinor - Let's Brighten Up


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


For The Base

  1. Place the hazelnuts, brown rice puffs, a pinch of sea salt and shredded coconut into a food processor and blend until rough crumb texture. 

  2. 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.

  3. Add the sesame seeds and briefly blend just until they start to stick to the base mixture.

  4. 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

  1. 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. 

  2. Pour the coconut milk onto the chocolate, add the tahini, and wait a minute before stirring, then stir well until smooth.

  3. Evenly pour the ganache into the tart bases and transfer to the fridge for a couple of hours to chill, or until set.

  4. 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!