These chocolate tahini oat bars are a delicious treat made with wholesome ingredients including tahini, rolled oats, coconut oil, and naturally sweetened with medjool dates and maple syrup.
I love meal prepping healthier treats like these chocolate tahini oat bars to have for snacks and desserts throughout the week! Some other delicious sweets that you can meal prep are these coconut date balls, and these nut free energy bites.
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Full of wholesome ingredients and packed with healthy fats from the tahini and coconut, this recipe is going to be a new favorite for sure! Enjoy a taste of rich chocolate, paired with flaky sea salt and nutty tahini.
Best of all, these bars are meal prep friendly and can be stored in the freezer for an easy and satisfying snack when those sugar cravings hit. These chocolate tahini oat bars are vegan, nut-free, and can be made gluten-free simply by using GF rolled oats.
Reasons you'll ♡ this recipe
- the flavor of the tahini paired with chocolate is unique but seriously delicious
- they are no-bake, and come together in just 20 minutes
- you can stash them in the fridge or freezer to keep handy for when those sugar cravings hit
Recipe video
Watch the video below to see how to make chocolate tahini oat bars - it is so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- Tahini - has a nutty flavour but is nut-free, as it is made from ground sesame seeds. This is a great alternative for those who are allergic to nuts. It has a slightly bitter flavor that pairs perfectly with the sweet and salty flavors in this recipe.
- Chocolate chips - what would a sweet treat like this be without chocolate?! I like to use semi sweet chocolate chips for this recipe, but dark would work as well! If you would like to make it dairy-free, make sure to use dairy-free chocolate chips.
- Medjool dates - this recipe has not been tested with other types of dates. Medjool dates typically come with the pit in. To remove the pit, slice the date and take the pit out. I used this brand of medjool dates.
- Oats - oats add fibre and texture to this recipe. Since we're blending them in a food processor, you can use either rolled or quick oats - though I prefer to use rolled oats.
- Coconut oil - coconut oil adds healthy fats to this recipe! It allows the base of these bars to stick together, since it is solid once cool / room temperature.
- Flaky sea salt - finishes this recipe off and adds the perfect contrast to the tahini and chocolate. This my favorite flaky sea salt!
Step by step directions
1. Prepare the base - In a large food processor (7 cups or more), combine the dates, maple syrup, rolled oats & tahini. Blend on high for 1 minute. Scrape down the sides and process on high for 1 more minute.
If the mixture separates, scoop the stuff out from under the blades, then pulse it back together 5-7 times.
2. Press into baking pan - Press mixture into a parchment-lined 9 x 9 baking pan. Use a spatula or flat-bottomed glass to press it down very firmly and evenly.
TIP- when lining your baking dish with parchment, spritz the pan with spray oil to help keep the parchment in place!
3. Melt the chocolate and add topping - Melt chocolate chips in a microwave in 20 second increments (or use a double boiler). Stir in the coconut oil until smooth, then drizzle over the tahini base. Smooth out with a spatula. Sprinkle with flaky sea salt and sesame seeds.
TIP- to avoid seized chocolate, heat the chocolate chips gradually, stopping the microwave and stirring frequently
4. Refrigerate & cut - put the bars in the fridge for at least 2 hours until chocolate is hardened and bars are set. Cut into 16 squares and enjoy!
FAQ
You could try, but you may need to add in some coconut oil as the tahini is quite a bit more drippy than some nut butters. A great alternative would be these Salted Quinoa Snack Bars which can be made with natural almond or peanut butter.
I have only tested in a food processor, but who knows...maybe a high powered blender might work? If you try, I'd love to hear how it goes!
Coconut oil really helps this recipe to stick together, so I wouldn't recommend swapping it out. However, you can use refined coconut oil, which is completely flavourless!
Storage
- Fridge- Store in an air tight container in the fridge for up to 1 week.
- Freezer- Store in a freezer bag (suck the air out with a straw), or wrapped loosely in parchment paper stored in a meal prep container or silicone bag, then freeze for up to 3 months.
More healthy treats
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Chocolate Tahini Oat Bars
Ingredients
Tahini oat base
- 15 medjool dates pits removed
- 3 tablespoons maple syrup
- 2 ½ cups rolled oats see note 1
- ⅓ cup tahini
Chocolate topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil see note 2
- flaky sea salt
- sesame seeds
Instructions
- Prepare the base - in a large food processor (see note 3), combine the dates, maple syrup, rolled oats & tahini. Blend on high for 2 minutes. Scrape down the sides and process on high for 1 more minute. If the mixture separates, scoop the stuff out from under the blades, then pulse it back together 5-7 times.
- Test - to test if mixture is ready, form a ball in your hand. If mixture forms a ball, it is ready. If it crumbles, add 1-2 tablespoons melted coconut oil and process again. (See note 4)
- Press into baking pan - press mixture into a parchment-lined 9 x 9 inch baking pan. Use a spatula or flat-bottomed glass to press it down very firmly and evenly.
- Prepare the topping - melt chocolate chips in a microwave in 20 second increments (or use a double boiler). Stir in the coconut oil until smooth, then drizzle over the tahini base. Smooth out with a spatula. Sprinkle with flaky sea salt and sesame seeds.
- Refrigerate - for at least 2 hours until chocolate is hardened and bars are set. Cut into 16 squares and enjoy!
Tips:
Video
Nutrition Information
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Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Brooke Ashley says
These were really yummy, however the chocolate layer didn't adhere to the oat base for some reason? Any advice for next time?
Madeline says
Came out well. Needed to add more tahini and maple syrup than the recipe called for. Don’t know exactly how much, just watched for them the dough was ready.
For the chocolate top I forgot to mix in the coconut oil. Turned out okay despite the missing ingredients. Similar to date balls but I actually prefer the bar form. Easier to store in smaller containers in the fridge
Jasmine @ Sweet Peas & Saffron says
Hi Madeline, thanks for sharing your feedback and review! So glad you enjoyed!
Carol says
i do like to use coconut oil because it is not a healthy oil and should be used sparingly according to doctors. Is it possible to use canola oil or something else?
Jasmine @ Sweet Peas & Saffron says
Hi Carol, for this recipe the coconut oil is important because it does work to hold the ingredients together (since it is solid once cooled). It really does help the recipe to stick together, so we wouldn't recommend swapping it out.
Manrai says
Hi
Is it better to leave the bars in the fridge once they are made or In the freezer; As I made them a while ago as soon as I took the bars out from the freezer the chocolate started to little streaks, and was breaking a little apart while cutting them into bars. How long should the bars be set for in order not to make it fall apart. Pls do mention where to keep the bars fridge or freezer. Thank you Denise x
Jasmine @ Sweet Peas & Saffron says
Hi Manrai, I am wondering if the bars got a little dried out in the freezer. Perhaps wrapping each bar individually in plastic wrap or parchment paper would help to preserve them for longer and avoid breaking apart in the freezer. For the best results, store in the fridge for up to 1 week in an air tight container.
Annette says
I have a coconut intolerance. What would you recommend I stead of coconut oil?
Denise Bustard says
Hi Annette, this is an excellent question and unfortunately I can't answer it with 100% certainty. The coconut oil is essential to help set these bars. It is possible that butter might work, however I have not tested and can't say for sure.
Beth says
These were so delicious and easy to make. I of course had too many from this first batch - but I had to...quality assurance - lol! Thank you for sharing your amazing recipes!
Beth
Jasmine @ Sweet Peas & Saffron says
Hi Beth! We're so glad to hear that you enjoyed this recipe. Thank you so much for taking the time to come back and leave a rating and review!