I always say I’m not a sweets person, but once in a while, a piece of dark chocolate totally hits the spot. I was out to dinner a few weeks ago enjoying a moment of, “Oh thank god I’m not the only not-into-dessert person!” when I added, “but I actually tested this chocolate recipe today, and it was kind of f***ing awesome.”

I’m terrible at making chocolate look pretty, but I had to share this recipe because it’s more than kind of f***ing awesome—it’s a keeper for sure. And just in time (if barely) for Halloween. As with all sweet treats, this is best enjoyed as an in-moderation indulgence, but if you want to stretch your supply while also practicing portion control, you can always make minis cut one in half so you’re not only keeping portions realistic in the moment but also saving some for later. Win-win situation.

I’ve had about seven years now to adjust to life without tree nuts, but this past summer, I started having difficulties with peanuts too. I actually sat there in the allergists office eating peanuts one by one from a plastic cup as my throat got scratchy and tight and he said, “Well, damn.” This is why I like him—he talks to me in my language.

Anyway. Let’s just say my love for tahini and sunflower seed butter has grown exponentially. And because I’ve been trying to find new ways to use pumpkin (it feels good to be obsessed with something again), the pumpkin-tahini combo just had to explored. This is a major winner. The creamy, savory sesame flavor pairs perfectly with pumpkin and a touch of spice. I intentionally kept this on the less-sweet side by using  minimal honey and sticking with very dark chocolate, but feel free to mix it up as you please.

I hope you love these as much as I do!

Dark Chocolate Pumpkin Tahini Cups

Makes 6 cups

Ingredients

• 1/4 cup pumpkin puree
• 1/4 cup tahini
• 1 teaspoon pumpkin pie spice
• 1 tablespoon honey
• 1/4 teaspoon vanilla
• 2/3 cups dark chocolate chips plus more for garnish if desired

Directions

1. In a small food processor, or using a hand mixer, combine pumpkin, tahini, pumpkin pie spice, honey, and vanilla. Pulse or mix until well blended.
2. Melt chocolate chips. In small cupcake wrappers, pour a layer of chocolate, followed by a layer of pumpkin mixture, followed by another layer of chocolate. If desired, garnish with chocolate chips on top.
3. Place in the freezer to harden. Enjoy cold.

What’s your favorite sweet treat?

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