Some recipes are born from a very specific craving: something warm and chocolatey now, but still the kind of treat that leaves you feeling good after the last bite. This salted tahini & date mug cake is my weeknight “I deserve dessert” solution—naturally gluten-free, sweetened only with gooey Medjool dates, and made extra satisfying with a splash of Alta Dena High Protein Milk. Tahini gives it that toasted, almost caramel-like depth (plus a little savory edge), and the pinch of flaky salt on top is non-negotiable. It’s fudgy, cozy, and perfectly imperfect in the best mug-cake way—ready in about five minutes, with exactly one mug to wash.