No-Bake Chocolate Tahini Granola Bars

Here I am using tahini in a sweet recipe once again. I posted my baby led weaning blueberry tahini oat bars a few days ago, then got jealous of my kids and decided to make an indulgent adult version!

They're super easy to make and of course contain no gluten, dairy, refined sugar or eggs, and are totally vegan. The tahini is a great source of plant-based and bioavailable calcium, so basically just add it to everything!

I decided to do this in a loaf tin instead of a tray-bake so there wasn't as much, but you can increase the ingredients slightly if you want to do it in a tray-bake.

Ingredients

1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
1.5 cups oats
1/2 cup buckwheat flour
5 tbsp coconut oil
2 heaped tbsp runny tahini (it is usually runny when you buy it, but tends to harden over time)
Half cup almond or oat milk
1/4 cup maple syrup (can be reduced or increased per your taste or preference)

For the chocolate layer:
3 tbsp coconut oil
3 tbsp raw cacao powder
1 heaped tbsp peanut, almond or cashew butter
1 tbsp maple syrup

Method

Line a loaf tin with baking paper and grease with coconut oil.

Mix the flax and water to make the flax egg and set aside.

Heat the coconut oil gently in a saucepan and leave to cool.

Add the oats and flour to a bowl and mix, then add the coconut oil, tahini, milk, maple, and lastly the flax egg.

Mix until fully incorporated.

Put half the mixture into the loaf tin and press down hard with a spoon or your fingers.

Make the chocolate layer by adding all the ingredients to a saucepan and heating gently until melted and stirring.

Pour this over the bottom layer of oat mix, then gently add the rest of the oat mix and push down.

Wait for the chocolate to cool, then put in the fridge for 20 minutes, and cut into slices to serve.

 

Love & health,
Lauren