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Version 1: Swirled Cups
Melt oil in a small pan, add tahini and coconut sugar and stir until incorporated and the sugar has melted.
Stir in rice flour and salt and leave to cool.
Transfer to a piping bag that you place in the fridge to firm up a bit.
Melt chocolate.
Place 20 mini muffin cups on a plate or tray. Use less if you have larger cups.
Fill them half way up with melted chocolate.
Stick the nose of the piping bag just underneath the surface of the chocolate and press gently so the tahini ends up in the middle of each chocolate cup.
Use an eating stick or small stick to give each cup a swirl.
Place in the fridge to firm up. Store in the fridge or freezer.
Version 2: Classic Cups
Add dates and tahini to a food processor and mix until smooth. Add in water and salt and pulse until it has thickened.
Melt chocolate.
Place mini muffin cups on a plate or tray.
Fill them ⅓ up with melted chocolate and tilt them around to allow the chocolate to cover the sides.
Make flat balls of the tahini filling and place on top of the chocolate in each cup.
Add a thin layer of chocolate on top so the tahini is completely covered.
Top with some toasted sesame seeds and flaky sea salt (optional).
Place in the fridge to firm up. Store in the fridge or freezer.