Chocolate tahini oat bars are the perfect sweet treat, but made with wholesome ingredients. Stock up the fridge or freezer and enjoy!
I love having healthier treats on hand because when those after-dinner cravings hit, I have something to satisfy my sweet tooth without going absolutely crazy.
These chocolate tahini oat bars are made with healthier ingredients including dates, tahini, rolled oats, and (of course) chocolate!
They are sweet, with a little hint of tahini that is so delicious with the sweet…this is my first time trying a sweet tahini recipe and it won’t be my last 😉
Don’t forget to pin this post to save it for later!
We loved these chocolate tahini oat bars because
- the base is naturally sweetened with dates and maple syrup
- they are sweet, but not *too* sweet
- you can stash them in the fridge or freezer to keep handy for when those sugar cravings hit
How to make chocolate tahini oat bars
It took me a few tries to nail down the base of this recipe, but it’s oh-so-easy to make!
- In a food processor (7 cups or more!), combine pitted medjool dates, tahini, oatmeal and maple syrup.
- Process until completely combined (like the photo above). *IMPORTANT* Mixture should form a ball in your hand (like the photo below). If it doesn’t, add a tablespoon of melted coconut oil and process again. Repeat until it forms a ball in your hand.
- Press firmly into a parchment-lined baking pan.
- Melt chocolate chips with a tablespoon of coconut oil.
- Spread over the bars, then sprinkle with sesame seeds and flaky sea salt.
- Refrigerate for a few hours until firm. Enjoy!
Can I swap the tahini with a nut butter? You can 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.
Do I need to use a food processor? 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! This is the food processor model I have.
Are these vegan? Yes! Nut-free? Yes! Gluten-free? Yes, if you use certified GF rolled oats.
Tips & equipment for chocolate tahini oat bars
Chocolate Tahini Oat Bars
- 15 medjool dates (pits removed)
- 3 tablespoons maple syrup
- 2 1/2 cups rolled oats
- 1/3 cup tahini
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- flaky sea salt
- sesame seeds
- 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.
- 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.
- 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.
- 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!
- These bars can be stored in the fridge for up to 1 week or the freezer for 3 months.