I bloomin’ love tahini and will shoehorn it into any recipe if I possibly can. These chocolate tahini bars are a total celebration of it and they also contain another favourite as a surprise hidden ingredient!
Chocolate Tahini Bars with a Secret Savoury Twist!
My no-bake tahini bars are built on a small handful of store cupboard ingredients:
- Soft Medjool dates bring a fudgy, moreish texture
- Chocolate adds its usual comforting familiarity
- Tahini is savoury and toasty and balances out the sweetness beautifully
- Mixed seeds and chopped pecans add the necessary crunch
- Oats quietly hold everything together and keep you going until lunchtime
And then there’s the secret ingredient. A little spoon of miso. You won’t taste it as miso, but you’ll miss it if it’s gone. It deepens the chocolate, rounds out the sweetness, and makes people ask, “What is that?”
Why I Think You Will Love Them
Yes, they’re delicious, the kind of thing you want with a cuppa in that afternoon dip when you need a little lift. But they’re also super easy to make, need no baking or fancy equipment, and a little goes a long way.
- No oven required, just a couple of minutes on the hob to melt the chocolate
- Naturally sweetened with dates
- Rich, fudgy and plenty of crunchy texture
- A delicious balanced sweetness thanks to tahini and miso
- Freezer-friendly and lunchbox ready. Take them out of the freezer a couple of hours before you want to eat them and you are good to go!
If miso in a chocolate bar sounds odd, trust the process. Used sparingly, it doesn’t make things savoury. Instead, it acts like salt with benefits, enhancing the chocolate and taming the sweetness of the dates. If you’re feeding sceptics, you don’t need to tell them. Let them guess!
Make It Your Own
- If you haven’t got pecans you can use almonds, walnuts or Brazil nuts instead.
- If you don’t like miso, or don’t have any, add a teaspoon of fine sea salt to taste.
- You can swap the tahini out for almond butter or smooth peanut butter instead.
Storage
These bars keep really well. Layer them between pieces of non-stick parchment to stop them sticking together.
- Fridge: Up to 7 days in a sealed container
- Freezer: Up to 3 months. Take them out 1-2 hours before you need them. They are excellent eating slightly chilled.
If You’re In The Mood For An Easy Sweet Treat
You might also like:
- These Simple Fork Biscuits
- Good old reliable flapjack! Try my Chocolate Cherry Flapjacks, Easy Traditional Flapjack or Apple and Cinnamon Flapjack
- A box of Vegan Toffee Popcorn
- Vegan Fridge Cake
- Chocolate Rice Krispie Cakes
Chocolate Tahini Bars
Equipment
- 1 20cm/8 inch square cake tin
- Baking parchment
- 1 Large Saucepan
- food processor
Ingredients
- 250 g Medjool dates pitted
- 150 g tahini
- 125 g porridge oats
- 100 g dark chocolate chips (check that they are vegan)
- 50 g mixed seeds such as flax, pumpkin, sesame, sunflower
- 100 g pecan nuts chopped
- 1 tbsp white miso paste
Instructions
- Line your tin with baking parchment - a little vegan butter or oil brushed onto the sides and base of the tin will help the parchment to stay put.
- Place the pitted dates in a food processor and process to a thick paste.
- Add the date paste and the rest of the ingredients to a large saucepan, cook gently over a low heat until the chocolate melts. Stir everything together until well mixed - this needs to be done quite vigorously!
- Press the mixture into the tin, make sure it is evenly distributed and press down firmly with the back of a spoon or your hands.
- Freeze for an hour then remove from the tin and slice into bars or squares.
- Wrap any which you don't want immediately in baking parchment and store in the fridge or freezer. If freezing, take out of the freezer 1-2 hours before needed.
So happy to see this recipe that features everything we love! Tomorrow will be my first opportunity to make these (only need to buy pecans). Also: Love tahini (I can eat Tahini on a spoon, as many do with peanut butter). Can’t wait to make these and will come back with a rating. Thanks!
I hope you love them as much as we do! X
Made these today–our new favourite! So delish. Thanks, again.