Tahini Dark Chocolate Vegan Granola Bars Recipe

Alright, guys, brace yourselves because I’ve just stumbled upon the ultimate snack alchemy: ooey-gooey date bars infused with nutty goodness and chocolatey allure. Trust me, your taste buds are about to embark on a rollercoaster ride of flavor and texture that’s so addictive, you’ll wonder how you ever lived without these little squares of magic.

These Tahini Dark Chocolate Vegan Granola Bars combine the rich, nutty tastes of tahini and almond butter with the natural sweetness of medjool dates and maple syrup. Rolled oats, chopped almonds, and vegan dark chocolate chips pack these not-too-sweet bars with protein, fiber, and antioxidants—nutritional powerhouses, each and collectively.

And the power of these bars is not all in the nutrients: they’re damn good. Perfect snacks anytime, anywhere!

(We ate them on the couch while watching the very odd SNL documentary.)

Ingredients

• Rolled Oats: A great source of fiber, promoting healthy digestion.
• Medjool Dates: Naturally sweet, offering energy and essential nutrients.
• Tahini: Rich in healthy fats, adds a creamy texture and nutty flavor.
• Almond Butter: Provides protein and healthy fats, giving a satisfying richness.
• Chopped Almonds: Offers a delightful crunch and boosts protein content.
• Dark Chocolate Chips (Vegan): Adds sweetness and antioxidants, enhancing flavor depth.

Ingredient Quantities

• 1 1/2 cups rolled oats
• 1 cup medjool dates, pitted
• 1/4 cup maple syrup
• 1/4 cup tahini
• 1/4 cup almond butter
• 1/2 cup chopped almonds
• 1/2 cup dark chocolate chips (vegan)
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract

How to Make this

1. Set your oven to cook at 350 degrees Fahrenheit (175 degrees Celsius) and prepare an 8×8-inch cake tin with parchment paper.

2. Arrange the rolled oats in a single layer on a baking sheet. Toast in a preheated oven at 350°F for about 10 minutes, or until the oats are lightly golden all over. Remove from the oven and allow cooling completely.

3. With a food processor, blend the pitted dates until they form a sticky paste.

4. In a big bowl, blend the date paste, maple syrup, tahini, almond butter, and vanilla essence until smooth and completely combined.

5. Combine the toasted oats, chopped almonds, and sea salt with the wet mixture. Stir until everything is evenly coated.

6. Incorporate the dark chocolate chips, so they are evenly placed throughout the mix.

7. Using a firm and even touch, press the mixture into the prepared baking pan.

8. Put the pan in the refrigerator for a minimum of 1 hour to enable the bars to set.

9. When you’re ready, use the parchment paper to lift the mixture from the pan and transfer it to a cutting board.

10. Slice into pieces of your chosen dimension and indulge! Any remnants can be stored in an airtight container, in the fridge, under lock and key, until you summon the strength to resist.

Equipment Needed

1. Oven
2. 8×8-inch cake tin
3. Parchment paper
4. Baking sheet
5. Food processor
6. Large mixing bowl
7. Mixing spoon or spatula
8. Refrigerator
9. Cutting board
10. Knife
11. Airtight container for storage

FAQ

• Can I use quick oats instead of rolled oats?You can use quick oats, but the texture may differ slightly. Rolled oats impart a more rustic texture.
• What can I use instead of medjool dates?Other types of dates or dried figs can be substituted, but the flavor and sweetness may differ slightly.
• Is there an alternative to tahini?Certainly! Sunflower seed butter can be used as an alternative and provides a nut-free option. Its taste is slightly different but still delightful. You won’t notice a significant switch in flavor. What’s more, sunflower seeds are a great source of nutrition, too.
• Can I replace almond butter with peanut butter?Peanut butter can be used, for sure, but it will impart a distinctly peanut flavor.
• Are these bars freezer-friendly?Indeed, freezing the bars for as long as 3 months is permissible. Just make sure they are secured well enough to keep them fresh.
• How can I make the bars less sweet?Cut back on the maple syrup or use unsweetened chocolate chips instead to keep the sweetness in check.
• What is the best way to store these granola bars?Keep them in a sealed container for best results. If you must have them at room temperature, make sure they are in a scene without too much light, and heat won’t get to them. Look for an interior part of your house that’s always cool and dark. That should definitely be your storage spot for any you don’t use up in a day.

Tahini Dark Chocolate Vegan Granola Bars Recipe Substitutions and Variations

1 1/2 cups rolled oats – for a gluten-free option, substitute with quinoa flakes or buckwheat groats.
1 cup pitted medjool dates—substitute dried figs or prunes for different flavors.
1/4 cup tahini. Substitute with sunflower seed butter for a nut-free alternative.
1/4 cup almond butter — substitute with cashew butter or peanut butter for a different nutty flavor.
1/2 cup dark chocolate chips (vegan) – use cacao nibs instead for a sugar-free, crunchy alternative.

Pro Tips

1. Ensure Uniform Oats Toasting Stir the oats gently halfway through the toasting process to ensure they are evenly golden, as this will enhance the nutty flavor throughout the bars.

2. Blend Dates Smoothly If your dates are a bit dry, soak them in warm water for about 10 minutes before blending. This will make it easier to create a smooth paste, ensuring it combines well with the other ingredients.

3. Compact Compression When pressing the mixture into the pan, use the back of a spoon or a piece of parchment paper to press down firmly. This will help the bars hold together better once set and sliced.

4. Chill Time For firmer bars, let them chill for more than the minimum 1 hour suggested. An overnight rest in the fridge will yield sturdier bars that are easier to cut.

5. Customization Options Feel free to add a pinch of cinnamon or a tablespoon of chia seeds to the mixture for an extra boost of flavor or texture. You can also substitute different nuts or use sunflower seed butter for a nut-free version.