I’m always looking to make simple, healthy-ish desserts that actually taste good. These no-bake chocolate tahini bars definitely hit the mark. They’re nutty, rich, and satisfying without any refined sugar, dairy, or gluten. Delicious and guilt-free!
This recipe was born from a craving (and a very full jar of tahini in my fridge). I started playing around with ingredients I already in my pantry like oats, maple syrup, and dark chocolate. After a few tries, I landed on this delicious combo.
These bars are:
- Naturally sweetened
- Packed with healthy fats
- Vegan and gluten-free
- Freezer-friendly
- And totally addictive
Let’s get into it.
Why You’ll Love These Bars
Tahini and chocolate are a surprisingly delicious flavor combo. The tahini is a bit earthy and bitter. The texture is similar to natural peanut butter. The dark chocolate is also a bit on the bitter side. The lemon and maple syrup help to balance out the bitterness and add a touch of sweet. The texture is soft but not sticky, and the layer of dark chocolate on top gives it a little bit of crunch. They’re great for:
- A wholesome dessert
- An afternoon snack with tea
- A make-ahead treat to keep in the fridge
And the best part? No baking required.
Ingredients
Here’s what you’ll need:
Base Layer:
- 1 cup oats
- 1 cup tahini
- ½ cup maple syrup
- ½ tsp sea salt
- 1 tbsp fresh lemon juice (this helps cut the bitterness)
Chocolate Topping:
- 1 cup dark chocolate chips (I use HU Chocolate Chips)
- 1 tbsp coconut oil
- Optional: flaky sea salt for topping (Makes for a nice presentation but I didn’t have any on hand so sprinkled a bit of fine sea salt on the chocolate layer before setting in the fridge)
Instructions
1. Make the Oat Flour:
Add oats to a food processor or high-speed blender. Blend until you get a fine, flour-like texture.
2. Mix the Base Layer:
Add tahini, maple syrup, salt, and lemon juice to the oat flour. Blend or stir until fully combined. The texture should be thick and dough-like.
3. Press Into Pan:
Use an 8×8 dish and either line with parchment paper or lightly grease with coconut oil. Press the mixture evenly into the bottom of the pan, using your hands or the back of a spoon.
4. Melt the Chocolate:
In a double boiler (or a heatproof bowl set over a pot of simmering water), melt the chocolate chips with coconut oil. Stir until melted and smooth. Remove promptly and remember to use a pot holder when removing the hot bowl!
5. Pour & Set:
Immediatly pour the melted chocolate over the tahini base. Use the back of a spoon to spread it evenly. If you’d like, sprinkle with a pinch of flaky sea salt over the top. You can also sprinkle a little fine sea salt, while not as presentable, can still elevate the chocolate flavor.
6. Chill:
Refrigerate for 2–3 hours, or until firm. For faster results, you can pop it in the freezer.
7. Slice & Enjoy:
Remove from the pan, slice into squares, and enjoy immediately. Store leftovers in the fridge for up to a week, or freeze for up to a month.
Substitutions & Tips
- Tahini swap: You can try to make it with almond or sunflower seed butter, but tahini really gives this recipe its unique flavor.
- Oats: Use certified gluten-free oats if needed (I use Bob’s Red Mills).
- Sweetener: Maple syrup adds moisture but honey (if not vegan) could work too. Please note, I haven’t tried with honey proportions.
Final Thoughts: No Bake Chocolate Tahini Bars
These no bake chocolate tahini bars are a must try! I love the simplicity of the ingredients, and how easy they are to make. Blend, press, melt, and refrigerate. EASY PEASY! Let it chill for a few hours and then treat yourself. Makes for the perfect 3pm pick-me-up or clean dessert. It’s part nourishing, part treat, and completely delicious.
Let me know if you try them! Tag me on Instagram @shetakesfive so I can see your creations.
