No-Bake Chocolate Tahini Date Bars
Naturally Sweet, Rich, and Perfect for Snacking
These no-bake chocolate tahini date bars are a wholesome twist on classic candy bars. Soft Medjool dates form a naturally sweet base, creamy tahini adds depth and richness, crunchy walnuts bring texture, and dark chocolate ties everything together with a luxurious finish.
They’re vegan, gluten-free, and made without refined sugar, making them a satisfying treat when you want something indulgent yet nourishing. Best of all, there’s no oven required. A little freezer time is all you need to create perfectly sliceable bars that feel both comforting and elegant.
These bars are ideal for afternoon snacks, lunchbox treats, or a healthier dessert option when cravings strike.
Ingredients
For the Base and Filling
- 40 large Medjool dates (about 2 pounds), pitted
- 1/2 cup smooth tahini
- 1 cup walnuts, roughly chopped
For the Topping
- 1 1/2 cups dark chocolate chips (60–80% cocoa works best)
How to Make Chocolate Tahini Date Bars
1. Prepare the pan
Line an 8 × 8-inch square pan with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
2. Make the date layer
Place the pitted dates into a large food processor fitted with a blade attachment. Process until the dates break down into a thick, sticky paste. This should take about 1 to 2 minutes.
Transfer the date paste to the prepared pan. Lightly dampen your hands and press the mixture evenly into the bottom of the pan, creating a smooth, compact layer.
3. Add the tahini and walnuts
Spoon the tahini over the date layer and gently spread it into an even layer using the back of a spoon. Sprinkle the chopped walnuts evenly over the tahini.
4. Freeze until firm
Place the pan in the freezer and chill for about 2 hours, or until the layers are firm and easy to handle.
5. Melt the chocolate
When the base is fully set, melt the chocolate using a double boiler. Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place the chocolate chips in a heat-safe bowl and set it over the saucepan, making sure the bowl does not touch the water. Stir continuously until the chocolate is smooth and fully melted, then remove from heat.
6. Slice the bars
Lift the chilled slab out of the pan using the parchment overhang and place it on a cutting board. Remove the parchment paper. Using a sharp knife, cut into 36 small bars or your preferred size.
7. Add the chocolate topping
Arrange the bars on a parchment-lined tray. Drizzle the melted chocolate over the top of each bar. Full coverage isn’t necessary; a generous drizzle works beautifully.
8. Final freeze
Return the tray to the freezer for about 30 minutes, or until the chocolate has completely set.
Storage Tips
- Store the bars in an airtight container in the refrigerator for up to one week.
- For longer storage, keep them in the freezer for up to two months. Transfer a few bars to the fridge the night before serving to allow them to soften slightly.
Helpful Notes and Variations
- Use a thick, smooth tahini for best results. Very thin tahini can make the bars softer and harder to slice.
- Walnuts can be replaced with pecans or almonds if preferred.
- A light sprinkle of flaky sea salt over the chocolate adds a lovely contrast to the sweetness.
- These bars are rich, so smaller portions work especially well.