These chocolate and tahini-filled pastries are best when eaten fresh on the day of baking. You can keep them for up to 2 days at room temperature or up to 5 days in the fridge. They also freeze well. After you bake them, let them cool down and then put them in an airtight container or freezing bags. Keep them in the freezer for up to 3 months. You can cover them with tin foil and pop them into the oven straight from the freezer until thoroughly warmed.