No Bake Tahini Bars are packed with health, nutritious and chocolate. It’s easy, chewy and so satisfying as a dessert or a pre – workout snack. These are vegan, gluten free and nut free.
I have been enjoying these tahini protein bars for a while now. My daughter tasted it as well and approved it. These are so delicious and satisfies dessert cravings perfectly. However, I like to snack on it at odd hours.
All you need is a food processor and a pan to shape. I like the fact that there is no cooking or baking involved in this tahini bar recipe and yet its so good.
You must check my no bake chocolate truffle if you are chocolate fan.
My other no bake recipes are:
What is tahini?
It is basically sesame paste that is mostly used in Middle Eastern cuisine. The most popular use of it in hummus. It can easily be made at home but I like to use the store-bought ones for convenience.
Health benefits of tahini
Its rich in antioxidants and many other nutrition. It fights many diseases and is a good source of calcium. Tahini is an anti-inflammatory thereby helps in reducing inflammation.
Ingredients for these chocolate chip tahini bars
Orange extract or orange zest
White sesame seeds
Only 9 ingredients and these easy tahini bars are definitely a winner recipe.
Tahini paste – make sure to read the label. It should only read ground sesame seeds and salt. No added oil or any other flavored tahini paste should be used in this recipe.
Dates – they help in binding and sweetening. Make sure to soak until soft.
Chia seeds – this adds protein, fiber and healthy fats to these gluten free tahini bars. At the same time chia seeds adds a little crunch to these bars.
Hempseeds – these are high in protein and fiber and makes these bars super healthy.
Flaxmeal – its high in omega 3 fatty acids along with being a great source of fiber.
Chocolate chips – I used dairy free mini chocolate chips to add a bit of chocolate flavor which makes this recipe even more delectable.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Tahini Bars
Firstly, in a food processor, I combined tahini, dates, chia seeds, hempseeds, flax meal, vanilla extract and orange extract. You may add orange zest instead of orange extract.
Secondly, I ground it well until a dough was formed and it was sticking to each other. In this step, I paused frequently to scrape the batter from all sides and grind again.
Thereafter, I removed the blade and folded in the chocolate chips. You may spoon it out in a mixing bowl and then fold in chocolate chips.
Afterwards, I spooned it out in an 8-inch square pan (parchment paper attached to it) and shaped it with hands.
Next, I topped it with sesame seeds and placed flat in the refrigerator for 2 hours.
Then, I took out and lay it flat on the counter and gently pulled out the parchment paper along with the shaped dough.
Lastly, I placed it on a cutting board and sliced.
It was wonderful treat in the middle of the day.
How to store vegan tahini bars
These can be refrigerated in an air tight glass container for about 1 month. Make sure to slice it well and place them in a single layer.
- As soon as the grinding is done make sure to quickly fold chocolate chips before it becomes too dry.
- It is important to shape the dough as per the pan before it starts to dry up or else it might become crumbly.
This recipe is specifically made of tahini, therefore in order to get the real taste I would recommend using tahini paste for this recipe. If you want to a protein bar with nut butter then you might try these almond flax bars.
They are already good for 1 month in the refrigerator so I did not try freezing it.
You must make sure to grind sesame seeds into a paste or butter form in order to make these bars firm and chewy.
More recipes with tahini for you to try:
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- Prepare a 6 inch or an 8-inch square pan by sticking a parchment paper to it. (To make sure the parchment paper does not move while shaping the dough, grease the pan first and then stick the parchment paper to it).
- In a food processor, combine tahini, dates, chia seeds, hempseeds, flax meal, vanilla extract, orange extract or orange zest.
- Grind it until a dough like consistency forms. Pause at intervals to scrape from all sides with a flat spatula. Test its stickiness by picking a small amount of the dough and try to bind it in a dough with your hand. If it sticks to each other without crumbling or falling apart, its ready.
- Remove the blade of the food processor and fold in the chocolate chips. You may also spoon out the dough in a mixing bowl and then fold in chocolate chips. Mix it roughly with a flat spatula.
- Spoon it out into the prepared pan and shape it with your hands by gently pressing from all sides. Make sure its firm and sticking to each other from all sides. Sprinkle its top with sesame seeds and place it flat in the refrigerator for about 2 hours.
- Take it out of the refrigerator and place the pan on a flat surface. Gently, pull out the parchment paper along with the set dough. Place it on a flat working counter and slice with a sharp knife. Enjoy!
- The thickness of the bars will depend on the size of your pan.
- This recipe makes 9 thick slices and the serving size is 1 bar per person.
- Refrigerate the leftovers in an air tight glass container for about 1 month.