so first, i made ya chocolate chip tahini muffins, but now we have CUPCAKES. the muffins have a totally different formulation, so these gems feel and taste more like cupcakes. there is a TON of flavor and texture is dense yet light and sort of fluffy at the same time! you can top with store bought frosting and enjoy!
ah, this recipe is a darn good one. they all are, but i’m super into the flavors here.
tahini and chocolate is a glorious combination if i do say so myself! have you tried it?
i can’t believe how long it took me to use tahini in baked goods!! what was i doing with my life?
tahini has SUCH rich flavor and it’s really unique. tahini is made from sesame seeds by the way.
even though i think you should give it a try here, tahini is not for everyone and i get it.
if you would like, you can replace the tahini with a very and i mean VERY runny nut or seed butter.
tahini that you buy at stores is often extremely runny. whether it’s Kroger brand, soom or sprouts, it’s usually runny.
there are exceptions of some not so runny tahini brands, so if i had to recommend one that everyone can buy online, it would be soom. trust me, it’s worth it.
the nut or seed butter you replace the tahini with just won’t be nearly as runny, so you may have to thin it out with some coconut oil.
you just warm up the coconut oil and mix it with the nut or seed butter.
as you can probably tell from the pictures, there are a LOT of chocolate chips in the cupcakes because that’s just how we do it over here.
since they are cupcakes, i did want them to be on the more decadent side. for the chocolate chips, i actually used Hu gems this time. it was my first time baking with them and they are really yummy.
you can use any vegan chocolate chips though! enjoy life and endangered species are really good ones too.
if you love my Vegan Tahini Chocolate Chip Cupcakes, try these other desserts from my blog!
here’s everything you need to make my Vegan Tahini Chocolate Chip Cupcakes
- oat flour
- almond flour
- baking powder
- baking soda
- runny tahini
- coconut yogurt
- coconut sugar
- vanilla extract
- dairy free milk
- dairy free chocolate chips
- store bought vanilla frosting (simple mills)
are you going to make my Vegan Tahini Chocolate Chip Cupcakes?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Tahini Chocolate Chip CupcakesCourse: Cupcakes, DessertsDifficulty: Easy
1 cup oat flour
1/2 cup almond flour
1/2 cup runny tahini
1/2 cup coconut yogurt (kite hill)
1/2 cup almond milk
1/2 cup coconut sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup chocolate chips
- store bought vanilla frosting
- preheat the oven to 350 degrees.
- mix the cupcake ingredients until a thick batter forms.
- fold in the chocolate chips and mix well. use a 1/4 cup scoop to evenly distribute the cupcakes into parchment muffin cups.
- bake at 350 degrees for 28 min. cool down completely and add frosting to then top. store in the fridge in an airtight container and enjoy!