No-Bake Chocolate Tahini Date Oat Bars

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These No-Bake Chocolate Tahini Date & Oat Bars are a simple and nutritious treat that I love to make any time of the year, but especially during the Summer when it's quite hot for baking and these bars taste great when cold from the fridge. They are sweetened only with dates and packed full of nutrition from rolled oats, sesame seed paste/tahini or peanut butter and dark chocolate. They are gluten-free and egg-free too. If you like making treats that don't require an oven, check out more of my no-bake desserts.

no bake chocolate tahini date oat bars stacked

WHY THIS RECIPE WORKS

Easy to make - you only need 5 basic pantry ingredients to make these bars so you can easily whip them up any day of the week for snacking, breakfasts and school lunches.
No-bake recipe - this simple recipe doesn't require any baking so it's great to make with the kids and perfect for warmer days when you don't want to turn on the oven.
Healthy homemade granola bars - I like to think of these as no-bake granola bars made with healthy ingredients that you can control.
Dark chocolate coating - I like to use dark 70% bittersweet chocolate to coat them as there is plenty of sweetness coming from the dates.
Tahini date bars - this recipe is very versatile because you can use any nut or seed butter to make them. I love the combination of tahini with dates, but you can also use natural peanut butter, almond butter or cashew butter.

no bake chocolate tahini date oat bars sliced on cutting board

INGREDIENTS FOR CHOCOLATE TAHINI DATE OAT BARS

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.

Oats - oats form the basis of this recipe. You can use old fashioned rolled oats or quick oats since they will get ground up anyway.
Dates - you need about 10 pitted dates which add all of the sweetness to these bars.
Tahini - technically "tahini" is the term for a sauce made from sesame seed paste, lemon juice and garlic, but in North America we use this term to describe pure sesame seed paste. You can also use natural peanut butter, almond butter or cashew butter for this recipe (the kind that you need to stir).
Coconut oil - this is the primary fat in this recipe and it helps bind the bars as well as keep them solid when chilled. I also love the flavor of coconut, dates and tahini together.
Dark chocolate - use your favorite dark chocolate for coating the bars. Mix it with a bit of coconut oil so it doesn't set completely hard.

no bake chocolate tahini date oat bars with bite

STEP BY STEP INSTRUCTIONS

STEP 1). Blend the dates. Place pitted dates, coconut oil and boiling water in a food processor and pulse until almost smooth. It's OK if it's still a little bit chunky.
STEP 2). Mix in tahini. Add the sesame seed paste and mix again.
STEP 3). Add oats. Add the rolled oats and process until they are ground up. The mixture will not be completely smooth, but it should look like a very thick paste that you can squeeze in your hand and it will hold its shape.
STEP 4). Press into pan. Press the mixture evenly into the lined pan and refrigerate for 20 minutes.
STEP 5). Melt chocolate for topping. Place chopped chocolate in a bowl with coconut oil and melt in the microwave on 50% power in 30 second intervals until completely smooth. Stir in between intervals. Spread it evenly over the chilled oat bars.
STEP 6). Decorate. Dollop some peanut butter on top and swirl it in, then top with sea salt before the chocolate sets. Refrigerate for 1 hour until set before slicing and store refrigerated.

no bake chocolate tahini date oat bars stacked with bite

EXPERT TIPS

Don't skip the salt. Salt is very important to balance the flavor of these bars.
Use natural nut butter or sesame seed paste - the ones that are made from just nuts/seeds and no sugar or oils added. The no-stir kinds may separate when blended vigorously in the food processor.
Double the recipe for the chocolate coating if you prefer a thicker layer.

stacked no bake chocolate tahini date oat bars with bite

RECIPE FAQ

What type of oil is best for date oat tahini bars?

Coconut oil is best for this recipe since it has saturated fats and is solid at room temperature and even harder when chilled. It will keep these bars firm. Vegetable oils will not work since the bars will be too soft to slice.

What is a substitute for tahini or sesame seed paste?

You can use an equal amount of natural peanut butter, almond butter or cashew butter in place of the sesame seed paste.

Can I substitute quick oats for rolled oats?

Yes, you can use rolled oats or quick oats for this recipe.

Can I make this in a 9x5-inch loaf pan?

Yes, here are the measurements for a 9x5-inch pan:
15 pitted dates (120g)
2 tablespoon (30g) coconut oil, melted
3 tablespoon (45ml) boiling water
3 tablespoon (45g) sesame seed paste
1 ½ cups (150g) rolled oats

Topping:
3 oz (85g) bittersweet chocolate
½ tablespoon (10g) coconut oil
natural peanut butter for swirling
sea salt

no bake chocolate tahini date oat bars stacked on cutting board

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Baking with banana

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No Bake Tahini Date Oat Bars

Christina Marsigliese

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 10

Chill Time 1

Servings 8 squares

Ingredients

Tahini Date Base:

10 pitted dates (about 80g)
1½ tablespoon (20g) coconut oil, melted
2 tablespoon (30ml) boiling water
2 tablespoon (30g) sesame seed paste (tahini)
1 cup (100g) rolled oats

Topping:

2 oz (56g) dark chocolate, coarsely chopped
½ teaspoon (8g) coconut oil
natural peanut butter or more tahini for swirling
sea salt

Instructions

Line an 8x4-inch loaf pan with parchment paper.
NOTE: see FAQ section above for measurements for 9x5-inch pan.
Place pitted dates, coconut oil and boiling water in a food processor and pulse until almost smooth. It's OK if it's still a little bit chunky. Add the sesame seed paste and mix again. Add the rolled oats and process until they are ground up. The mixture will not be completely smooth, but it should look like a very thick paste that you can squeeze in your hand and it will hold its shape.
Press the mixture evenly into the lined pan and refrigerate for 20 minutes.
Place chopped chocolate in a bowl with coconut oil and melt in the microwave on 50% power in 30 second intervals until completely smooth. Stir in between intervals. Spread it evenly over the chilled oat bars.
Dollop some peanut butter on top and swirl it in, then top with sea salt before the chocolate sets. Refrigerate for 1 hour until set before slicing and store refrigerated.