Chocolate Tahini Crunch Bars are so quick and easy to make. Simply melt the chocolate then mix everything together and let it set. With sesame chocolate flavour and amazing crunchy chewy texture, they make a really delicious treat!
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"Exceptionally delicious! Even my husband who says he doesn’t like tahini gobbled them up!" - Patricia ⭐️⭐️⭐️⭐️⭐️ More reviews →
Chocolate and tahini are, quite literally, a match made in heaven and these Chocolate Tahini Crunch Bars are the ultimate chocolaty treat.
With nutty, sesame flavour from the tahini infused throughout the chocolate, and amazing crunchy and chewy texture from the mix-ins, they are snacks bars that are very hard to resist.
I am just loving the easy no bake situation right now. Between these, my magic little Healthy No Bake Bars, Chocolate Peanut Butter Protein Balls, and my No Bake Oatmeal Peanut Butter Bars I have quite the rotation going on!
Ingredient Notes
Here's what you will be needing to make Chocolate Tahini Crunch Bars:
- Chocolate - Any dairy-free chocolate will do. Chips or bars. A lot of dark chocolate and semi-sweet chocolate is vegan but be sure to check the ingredients to make sure.
- Tahini - This adds delicious sesame flavour and also stops the chocolate setting into a solid lump that is difficult to cut. You can see how to make tahini here or you can buy some ready-made.
- Salt - Don't forget the salt! It really enhances all of the flavours.
- Mix-ins - You can use any combination of mix-ins. As long as you stick to the chocolate tahini ratio the rest of the ingredients are interchangeable. It is good to add a variety of crunchy and chewy though. Mix-ins that would work really well are raw buckwheat groats, puffed quinoa, chopped nuts, any seeds such as sunflower, pumpkin or hemp hearts and dried fruits like raisins, sultanas, cranberries, cherries, blueberries etc. Have fun and be creative!
- Crispy rice cereal - The crunch and mouth-feel it gives is so good and makes these bars super special. If you don't want to use crispy rice replace it with the same quantity of something else that is crispy like nuts or seeds or puffed quinoa. If you have some rice crispies leftover after making this recipe give my Vegan Rice Crispy Treats a try too!
IMPORTANT! Kelloggs's Rice Krispies are not vegan. They contain animal derived vitamin D3. I use either Nature's Path Crispy Rice Cereal or One Degree Rice Crisps.
How To Make Chocolate Tahini Crunch Bars
Chocolate Tahini Crunch Bars are super quick and easy to make. Here's how:
- Put the chocolate, tahini and salt in a bowl or pan.
- Gently melt and stir them together.
- Pour in all the mix-ins and stir to combine.
- Pour into a lined 8 x 8 inch pan, and wait for it to set, then cut into portions. It's as simple as that!
I cut mine into sixteen bars but you can make them as big or small as you like. They are pretty rich so I wouldn't advise cutting them too big.
Storage
These bars will keep for up to a month in a sealed container in the fridge. Of course though you will never get to test that theory because they will be gone long before!
Recipe
Chocolate Tahini Crunch Bars
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups (340 grams) chocolate chips , or chocolate bars (if using bars be sure to go by weight and not volume).
- 1 cup (240 ml) tahini
- ½ teaspoon fine sea salt
- 1 cup (40 grams) crispy rice cereal
- 1 cup (90 grams) rolled oats , gluten-free if necessary or swap for any other mix-in
- ¾ cup (125 grams) chopped nuts, seeds or raw buckwheat groats , or a combination (pumpkin & sunflower seeds, hemp hearts, walnuts & pecans all work well).
- ½ cup (75 grams) raisins or cranberries , or any other dried fruit (chop larger dried fruits like dates or cherries)
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INSTRUCTIONS
- Line an 8 x 8 inch pan with parchment paper or cling wrap, leaving some excess around the sides to act as handles.
- Put the chocolate, tahini and salt into a large saucepan and melt together over a very gentle heat. Stir occasionally until totally melted and combined. Or you can melt very slowly and gently in a microwave. Use a very low temperature and check every 20 - 30 seconds as chocolate burns easily in the microwave.
- Remove from the heat and stir in the other ingredients.
- Spoon into the prepared tin and level the top.
- Refrigerate until completely set then carefully lift out and cut into pieces with a large sharp knife. Store in a sealed container in the fridge for up to 4 weeks.
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Judi says
Can you use carob chip for this recipe???
Melanie McDonald says
I've never tried it.