Preheat oven to 180C.
Mix maple syrup and seeds in a bowl (add pinch of salt if you like).
Spoon mixture into moulds or cupcake cases ⅓ full and press down.
Bake in the oven for 10 mins, then leave to cool.
Melt chocolate in a bowl over a saucepan with two inches of water in on a low heat stirring gently until melted.
Stir in the tahini.
Spoon the chocolate on top of the base and chill until set.
