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Chocolate Berry Tahini Cups

Chocolate Berry Tahini Cups feature image

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.


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