If you’re searching for a fuss-free dessert that’s both nourishing and decadent, look no further than these No-Bake Chocolate Tahini Bars. Packed with the nutty goodness of tahini, natural sweetness from maple syrup, and the smooth richness of dark chocolate, these bars are the perfect balance between indulgent and wholesome.
Whether you’re vegan, gluten-free, or just love a simple recipe that doesn’t involve an oven, this is one treat you’ll return to again and again. In this post, we’ll walk through each step, highlight common variations, share expert tips, and answer frequently asked questions—ensuring your bars turn out perfectly every time.
Why You’ll Love These No-Bake Chocolate Tahini Bars
- No baking required – Perfect for summer days or quick prep
- Nutrient-rich – Made with wholesome ingredients like tahini, oats, and almond flour
- Customizable – Add nuts, seeds, or dried fruit to switch things up
- Diet-friendly – Vegan, gluten-free, and refined sugar-free
- Great for meal prep – Stores well in the fridge or freezer
Ingredients Breakdown
These No-Bake Chocolate Tahini Bars use pantry staples, making them accessible and easy to whip up at a moment’s notice.
For the Base:
- Rolled oats – Provides a hearty, chewy texture. Use gluten-free if needed.
- Almond flour – Adds a light, nutty crumb without needing baking.
- Tahini – Creamy and nutty, it acts as a binder and flavor booster.
- Maple syrup – Natural sweetener that blends beautifully with tahini.
- Sea salt & vanilla extract – Enhances and balances the flavors.
For the Chocolate Topping:
- Dark chocolate chips – Choose high-quality, dairy-free chips for a richer taste.
- Coconut oil – Helps melt the chocolate smoothly.
- Tahini – Reinforces the nutty theme and smooth texture.
Optional Garnish:
- Sesame seeds – Add crunch and visual appeal.
- Flaky sea salt – A pop of flavor contrast against the sweet chocolate.
How to Make No-Bake Chocolate Tahini Bars
Step 1: Line Your Pan
Use an 8×8 inch square baking pan and line it with parchment paper. Leave extra on the sides for easy lifting later.
Step 2: Make the Base
In a large mixing bowl, combine rolled oats, almond flour, tahini, maple syrup, sea salt, and vanilla. Stir until you get a sticky, uniform mixture. It should hold its shape when pressed.
Step 3: Press the Base Firmly
Transfer the base mixture to your lined pan. Use a spatula or your fingers to press it down evenly, making sure it’s tightly packed. Refrigerate while you prepare the topping.
Step 4: Melt the Chocolate Topping
In a microwave-safe bowl or double boiler, combine chocolate chips, tahini, and coconut oil. Heat gently and stir frequently until smooth.
Step 5: Assemble
Pour the melted chocolate mixture over the chilled base. Spread evenly with a spatula, making sure it reaches all corners.
Step 6: Garnish & Chill
Sprinkle sesame seeds and flaky sea salt over the top. Refrigerate the bars for at least 1 hour, or until the chocolate is firm.
Step 7: Slice and Serve
Once set, lift the bars out of the pan using the parchment overhang. Slice into 16 squares with a sharp knife.
Tips for Perfect No-Bake Bars
- Use runny tahini: A thick or dry tahini can make the mixture crumbly. Stir your tahini well before using.
- Chill thoroughly: The bars need at least an hour to set fully. For faster setting, pop them in the freezer.
- Cut with a hot knife: For clean slices, run your knife under hot water, dry it, and cut while the bars are chilled.
Variations to Try
- Nut-free version: Replace almond flour with oat flour and ensure all other ingredients are nut-free.
- Add crunch: Mix in chopped almonds, walnuts, or pumpkin seeds into the base.
- Boost flavor: Add ½ teaspoon cinnamon or espresso powder to deepen the flavor profile.
- Protein punch: Add a scoop of protein powder by slightly reducing the oat flour.
Storage & Make-Ahead Tips
These bars are perfect for batch prep and on-the-go snacking.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Let thaw slightly before serving.
- Lunchbox-friendly: Wrap individually in parchment paper for a ready-to-go snack.
Serving Suggestions
- With a cup of coffee or tea
- As a post-workout energy bar
- Chopped into cubes and added to smoothie bowls
- Wrapped up for picnic or school snacks
Final Thoughts
No-Bake Chocolate Tahini Bars are more than just a quick dessert. They’re a nourishing snack, a healthy treat, and a reliable go-to for those moments when you want something homemade without the fuss.
Whether you’re serving them at a dinner party, packing them for a trip, or enjoying one with your afternoon latte, these bars deliver every time. With their minimalist ingredients, rich flavor, and endless variations, they’re bound to become a staple in your kitchen.
No-Bake Chocolate Tahini Bars Recipe
Description
Rich, nutty, and naturally sweet, these No-Bake Chocolate Tahini Bars are a quick and healthy dessert you can whip up without ever turning on the oven. Made with simple pantry ingredients and packed with flavor, they're perfect for snacking, gifting, or serving at gatherings. Vegan, gluten-free, and absolutely delicious!
Ingredients
For the Base:
For the Chocolate Layer:
Optional Toppings:
Instructions
Prepare the Pan
- Line an 8x8 inch square pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Make the Base
- In a mixing bowl, combine rolled oats, almond flour, tahini, maple syrup, sea salt, and vanilla extract. Stir until the mixture is evenly combined and forms a sticky dough.
Press into the Pan
- Transfer the mixture to the prepared pan. Use a spatula or your hands to firmly press the dough down into an even layer, reaching all corners. Chill in the fridge while making the topping.
Melt the Chocolate Layer
- In a small saucepan or microwave-safe bowl, combine dark chocolate chips, tahini, and coconut oil. Melt gently over low heat or in the microwave in 30-second bursts, stirring until smooth.
Add Chocolate Topping
- Pour the melted chocolate mixture over the chilled base. Spread evenly with a spatula. Tap the pan lightly on the counter to release air bubbles.
Garnish and Chill
- Sprinkle sesame seeds and flaky salt (if using) over the top. Refrigerate for at least 1 hour or until the chocolate sets completely.
Slice and Serve
- Remove from the fridge. Lift out using parchment paper, slice into 16 bars or squares, and serve chilled or at room temperature.
Note
Storage: Keep refrigerated in an airtight container for up to 7 days. Can also be frozen for up to 2 months.
Tahini Tip: Use runny, well-stirred tahini for best texture. Avoid thick or dry tahini.
Sweetener Swap: Maple syrup can be replaced with honey if not vegan.
Add-Ins: Mix chopped nuts or dried fruit into the base for added texture.
