NO-BAKE CHOCOLATE TAHINI SNACK BARS
on Sep 08, 2025, Updated Oct 21, 2025
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Filled with pumpkin seeds, hemp hearts, flax seeds, chia seeds, and oats, these savory snack bars are held together with nutty tahini and maple syrup, and a little bit of chocolate sends these over the top.
I’ve never gotten as many comments from friends and family about packaging and selling something as I have for this recipe! These No-Bake Chocolate Tahini Snack Bars are seriously addicting, but they couldn’t be simpler to make.
Making a batch of these bars is as easy as mixing a bunch of ingredients in a bowl and packing them down into a parchment-lined pan. Within an hour or so, they’re ready to be eaten or packaged away for another day.
These bars are totally customizable as well. Swap another creamy nut butter for the tahini, forgo one of the seeds in place of another, and add more or fewer chocolate chips depending on my liking (in my book, more is always better!).
Can’t wait for you to give these a try, and perhaps one of you will package them up and give them to a friend or new mom in need. Enjoy!
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Key Ingredients for Tahini Snack Bars
Making homemade granola bars is easier than ever, thanks to minimal ingredients and prep time. Here’s what to grab during your next grocery run so you can whip these up anytime.
- Tahini: This delicious spread is made from finely ground sesame seeds. It’s often a key ingredient in hummus, and I love to make savory sauces with it for a bowl (see my Chicken Power Bowl with Lemon Tahini Sauce). You can swap in another nut butter, but check out the FAQs below for helpful hints if you decide to do so.
- Maple Syrup: My sweetener of choice for these bars is good ol’ maple syrup. The caramel flavor pairs well with the nutty tahini, oats, and seeds.
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Pin It- Coconut Oil: Adding a few tablespoons of coconut oil helps thin out the liquid base for the bars.
- Gluten-free Rolled Oats: Make sure you look for a brand that’s specifically labeled “gluten-free” if that’s a concern for you. See my FAQs below if you want to swap in another ingredient here.
- Seeds: A mixture of pumpkin seeds, hemp hearts, flax seeds, and chia seeds adds a powerful punch of crunch and fiber!
- Shredded Coconut: Look for the unsweetened variety so you can control just how sweet you want to make these.
- Dairy-Free Chocolate Chips: An optional addition is chocolate, but in my opinion, chocolate is never optional! @enjoylifefoods makes dairy-free chocolate, and @hukitchen makes a great dairy-free chocolate bar if you want to chop it up into tinier pieces.
How to Make Tahini Bars
Grab a medium bowl and stir together tahini, maple syrup, coconut oil, salt, and vanilla extract until smooth.
Next, stir in oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds, and coconut until well combined. Fold in chocolate chips, if using.
Press the mixture firmly into a parchment-lined 8×8-inch pan. Be sure to pack it down firmly using a flat-bottomed glass or spatula.
Drizzle with chocolate, if using. Chill for at least 1 hour, preferably longer. Note, for a firmer bar, I recommend popping them in the freezer for 20 to 30 minutes.
Slice into bars and store in an airtight container in the fridge. Enjoy!
Recipe Substitutions
While I haven’t tried any substitutions personally, others have found success with similar ingredients such as tigernut flakes, quinoa flakes, kamut flakes, spelt flakes, or barley flakes. Let me know if you give any of these a try!
You can easily swap for another nut butter, such as almond, peanut, or cashew. Just make sure that it’s stirrable and opt for smooth over chunky. You may need to add a tablespoon of oil, such as olive oil or melted coconut oil, to thin it out a bit for that perfect consistency!
More Healthy Snack Recipes:
- Creamy Lemon Hydrating Electrolyte Popsicles
- Healthy Peanut Butter and Jelly Protein Bars
- Dairy-Free High Protein Cookie Dough Yogurt Cups
- Chocolate Chip Cookie Granola (Purely Elizabeth Copycat)
NO-BAKE CHOCOLATE TAHINI SNACK BARS
Ingredients
- ½ cup tahini (see Notes)
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1 cup gluten-free oats
- ⅓ cup pumpkin seeds
- 3 tablespoons hemp hearts
- 1 tablespoon whole or ground flax seeds
- 1 tablespoon chia seeds
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons mini dairy-free chocolate chips (plus more, melted, for the chocolate drizzle)
Instructions
- In a medium bowl, stir together tahini, maple syrup, coconut oil, salt, and vanilla extract until smooth.
- Next, stir in oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds, and coconut until well combined. Fold in chocolate chips, if using.
- Press mixture firmly into a parchment-lined 8×8-inch pan. Pack it down firmly using a flat-bottomed glass or spatula.
- Drizzle with melted chocolate, if using.
- Chill (see Note below) for at least 1 hour, preferably longer. Slice into bars and store in an airtight container in the fridge. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, are you using refined or unrefined coconut oil for these snack bars?
Hi, Shirley! Either will work great! I just use whatever I have on hand.
Oh my gosh! Why did I wait so long to try these! So easy and so good.
So happy you love these, Natalie! Thank you!
These bars are amazing! I’ve made them 5 times in the past two weeks!
They’re addicting! Thank you so much for taking the time to leave a comment and a review, Suni!
These are so delicious! I’ve been wanting to make for a while now and I did last now. Yum! I cut into 16 squares and they are a perfect little snack in the afternoon or on the go.
So glad you love these, Stephanie! Thank you so much for taking the time to leave a comment and a review.
I have made these a few times now, so good! The whole family loves them, thank you!
So happy to hear that, Laura! Thank you so much for the feedback!
Best bars ever ever! They taste like a delicious baked treat but so much easier and healthier. I will be saving this recipe to make for life! Yum!
A recipe to save for a lifetime?! I’m honored. Thank you, Julianne!