This "just sweet enough" recipe comes from our friends Dr. Limor Goren, founder of kyoord olive oil and photographer/recipe developer, Hallie Sharpless. We love how the super simple the ingredient list is, yet they come together to create a sophisticated, nuanced sweet bite. We loved the deep cocoa, nutty taste, but you can add a touch of extra maple/date syrup for a sweeter option (we recommend tasting the mixture before you freeze to determine your preference for sweetness).  

INGREDIENTS
¼ c unsweetened cocoa powder 
6 tbsp kyoord EVOO (or best quality olive oil you can find)
1 tbsp pure maple syrup or date syrups (depending on what's in your pantry!) or more to taste
8 tbsp Seed + Mill Organic Tahini 
Flaky sea salt, to garnish

STEPS

1. Line a mini muffin tin with paper liners.
2. In a large glass measuring cup, add the cocoa powder, olive oil, and maple/date syrup. Stir together till smooth and pourable, like melted chocolate. Taste to see if you’d like it sweeter and adjust with additional maple or date syrup. 
3. Fill each lined cup about ⅓ the way with the chocolate mix. Place the tray in the freezer for 10 minutes.
4. Once the first layer has hardened, add a tsp of tahini to the center of each cup atop of the chocolate layer. Return the muffin tin to the freezer for another 10 minutes.
5. For the final layer, cover the tahini and fill the cups up to the top with the remaining chocolate mix. Sprinkle with a pinch of flaky salt and place in the freezer till set, about 10 more minutes.
6. Enjoy your chocolate tahini cups once they have completely hardened. Store the cups in the fridge or freezer for up to a week in an airtight container.