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.
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
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.
- 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.
TIP- this is the food processor I own & love!
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!
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!
- 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
Tahini oat base
- 15 medjool dates pits removed
- 3 tablespoons maple syrup
- 2 ½ cups rolled oats see note 1
- ⅓ cup tahini
- 1 cup chocolate chips
- 1 tablespoon coconut oil see note 2
- flaky sea salt
- sesame seeds
- 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!
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