Chocolate Tahini Bars

A stack of four chocolate and tahini bars sits on a piece of baking parchment. The bars are a rich red brown and are studded with nuts and seeds.

Super simple no-bake chocolate tahini bars. Sweet but not cloying, rich without being heavy and with a secret ingredient that balances the flavour in a most surprising way!

Course Treats

Cuisine English, vegan

Diet Vegan

Prep Time 10

Cook Time 2

Freeze 1

Total Time 1 12

Servings

Calories 226kcal

Author Chris Mosler | Thinly Spread

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

UK Measurements - US Measurements

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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition