I’ve made these no bake bars so many times in the last couple of years. They have everything I love – tahini, chocolate and a satisfying crunch! Those 3 elements together are the definition of a good dessert or snack as far as I’m concerned.

Every time I post a recipe that includes tahini I still get asked the question ‘what is tahini’? It surprises me because it seems to me that tahini is now everywhere. So many people on social media use it in both sweet and savoury recipes. It’s become somewhat of a trendy ingredient.

That part doesn’t surprise me at all – I have been singing its praises for years. I add it to so many of my recipes – it’s by far one of my all-time favourite foodie ingredients to use, especially in desserts.

Tahini is the Middle Eastern equivalent to peanut, almond or cashew butter. Made by blending sesame seeds into a paste. Like nut butters, it has a nutty flavour with a slight bitter aftertaste (the kind of bitterness you would find in dark chocolate or coffee).

Although I’m using tahini in this recipe, I’ve also made these bars with sunflower seed butter and peanut butter. But I find that tahini works really well with chocolate. The way chocolate and peanut butter work together.

Tahini adds a unique flavour and creaminess to these no bake bars, complementing the sweetness of the chocolate. The added puffed rice in the base adds a satisfying crunchiness that works so well with the smooth creamy centre and chocolate topping.

I’m also a huge fan of no-bake desserts. I find them so much easier and more enjoyable to create. They are also a lot easier to adjust to your likes and preferences. Baked goods don’t always have much room to change things around without completely changing the taste and texture of the end result. With no-bake recipes, you can also make changes as you are going along so they are more difficult to mess up.

You can make these bars as big or as small as you like. I sometimes use a silicon mould to make mini bites or you can use paper cupcake cases in a regular size cupcake tin. This option will give you 5-6 large cups or 10 mini cups.

These tahini cups are quite rich so the smaller version is perfect for a serving. But either way they are delish!  You will love the toasty tahini flavor and the crunchie, nutty, date sweetened base . With just a small handful of ingredients, these freezer healthy candies are an easy treat or snack, to keep stashed away for …well, any reason!

It’s a wonderful thing that healthy fats have become popular with the keto movement. No longer is eating a mouthful of fatty goodness frowned upon. After decades of playing the villain, humans once again embraced healthy, real food fats.

Incredibly healthy foods with fats like tahini and coconut oil join forces in these delicious small but mighty treats. No baking or cooking needed, made with wholesome ingredients and so darn simple to make.

Whip up a batch, freeze to harden,  and they will be ready for you at a moment’s notice. Whether it’s for a pre- or post-workout energy boost, breakfast on-the-go, or to satisfy that 3 o’clock snack craving, these tahini bars are the golden ticket.

Tahini Chocolate Crunch Bars

These no bake tahini chocolate crunch bars have the perfect soft to crunchy ratio! A chocolate 'rice krispie 'base, a smooth creamy centre and a layer of decadent chocolate on top. Dessert perfection!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword chocolate crunch bars no bake, chocolate tahini crunch bars, chocolate tahini energy balls, clean eating dessert or snack, no bake tahini bars, tahini chocolate crunch bars

Servings 12

Ingredients

Base Crust

• 1 cup almonds or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cups puffed rice
• 1/4 cup cocoa powder

Tahini Filling

• 1 cup tahini, well stirred, (or any other nut or seed butter)
• 1/4 cup coconut oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Chocolate Topping

• 1 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

Base Crust

• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds in a food processor and process until broken down and crumbly. Add dates and cocoa powder and continue to process until well combined and mixture starts to stick together. Add puffed rice and pulse a couple of times to combine.

  Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon.

  Place in freezer while you make the tahini filling.

Tahini Filling

• Mix the tahini filling ingredients in a bowl until smooth, then pour over the base. Return to the freezer for 30-60 minutes.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted pour on top of the tahini filling and refrigerate until chocolate is set. Slice into 12 bars or more smaller squares.

  Store in fridge for up to 1 week or up to 3 months in freezer.

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites