Dark Chocolate Tahini Freezer Bars made with nut-free, gluten-free and grain-free ingredients for an easy and healthy dessert!
Why is tahini the most underrated food item ever?!
I am on a serious tahini kick right now when it come to baking and cooking all the things. I love how it adds a subtle seed-y flavor to recipes and isn’t overpowering like most nut butters. Tahini is also a great alternative for anyone with nut allergies but is looking for a creamy spreadable butter to use in the kitchen. We usually associate tahini with making hummus but there is so much more you can do!
Like make these Dark Chocolate Tahini Freezer Bars.
They’re the ultimate dessert that satisfies your sweet tooth craving and you don’t need to turn your oven on to whip them up! They’re sweetened with dates and my absolute favorite honey from Wedderspoon. Ever since I started having Manuka Honey, I feel like a honey snob. It is my go-to always when it comes to sweetened up all the things. Plus Wedderspoon just launched a new squeezable bottle that makes drizzling pretty much the easiest thing ever. I drizzled it on top of French Toast a few weeks ago and it was absolutely amazing.
We have made a variety of sweet treats using Wedderspoon’s Manuka Honey over the past few months on the blog. Remember those Dark Chocolate Peanut Butter Truffle Bars, No-Bake Nut Butter & Jelly Thumbprint Cookies and Homemade Paleo Dark Chocolate Twix Bars? Ya ALL using this amazing Manuka Honey! Do you guys ever use honey for savory things? Like salad dressing or roasting veggies?! Was thinking of doing some savory recipes using Manuka Honey but would love to hear your thoughts.
Now let’s get back to these Dark Chocolate Tahini Freezer Bars. They are nut-free, grain-free, gluten-free and are made with just a few simple ingredients. These remind me of my Dark Chocolate Cookie Dough Crack Bars but a little less sweet and still rich and tasty as ever.
Dark Chocolate Tahini Freezer Bars
Yield: 8-10 bars 1x
Ingredients
- 12–15 pitted dates
- 1 cup creamy tahini
- 2 tablespoons Wedderspoon Manuka Honey
- 1/4 cup coconut flour
- 2 tablespoons liquid coconut oil
- 5 ounces dark chocolate (code rachLcoconutcups for free chocolate!)
Instructions
- Add the pitted dates to a small bowl and cover with boiling hot water and set aside
- While the dates soften, line an 8×8 baking dish
- Add the creamy tahini, honey, coconut flour and coconut oil to a food processor
- Strain the dates then add to food processor and blend until the dough forms into a big ball (or until completely combined)
- Add the dough to the baking dish and press down firmly to set
- Melt the dark chocolate then pour on top of the tahini bars and add to freezer to set for about an hour
- Slice the bars then enjoy!
- *Will stay good for a week in the fridge or freezer for a couple months
xx, Rach
Thank you Wedderspoon for sponsoring this post! It means so much to me to work with brands I love and believe in on the blog!
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Brittany Audra @ Audra’s Appetite
I’ve made many desserts with dates before…but never combined tahini with dates! Can’t wait to try; I love having homemade desserts in the freezer on hand!
Hannah
I use honey all the time in savory recipes. I mix 1/2 cup soy sauce to 1/2 cup honey in a sauce pan with minced garlic, scallions, and sriracha. Let reduce and it makes an AMAZING sauce for salmon. I have also roasted tofu cubes and tossed them in this sauce afterward.
Melanie
Tahini is definitely one of the most underrated yet super VERSATILE foods. I love the idea of that slightly bitter tahini with sweet raw honey and topped with chocolate!! Ooh that is a flavor pairing I need to try!
Glenna
I am in love with these! I would have never thought that tahini could be incorporated into a dessert. These are the perfect bars to satisfy anyone’s sweet tooth, guilt-free. THANK YOU for sharing this recipe and for creating my new obsession!!!!
Irina Young
This sounds awesome. Do you know if the coconut oil and/or butter can be substituted? Maybe just butter instead of oil, and almond flour or tapioca for the coconut flour? If another sub might work better, let me know! I don’t love coconut flavor so think subbing one of those ingredients would help.
Frozen Nut Butter Stuffed Dates (with protein!) – rachLmansfield
[…] sweetened with Wedderspoon’s manuka honey. You guys have been loving those Paleo Twix Bars, Tahini Freezer Bars and Peanut Butter Truffle Bars (to name a few) all using […]
No-Bake Fudge Brownies (gluten-free + no dates!) – rachLmansfield
[…] me on social media when you make them! And here are few of my other recipes using Manuka honey: Dark Chocolate Tahini Freezer Bars, Peanut Butter Truffle Bars and Paleo Twix […]
Deanna
These were amazingggg the first time and this time (tonight I subbed half of the tahini for crunchy almond butter and oh my goodness). Also, my version of chocolate topping: melted cacao butter, mixed in cacao powder, vanilla, and himalayan salt, and drizzled atop the slab. These are to die for and I’ve been sooo into the sweet tahini recipes lately. BIG FAN <3 xoxo
Ghazal
Do you know the nutritional facts of these?
Rachel
nope i do not count calories or macros. please feel free to input into an online calculator if you need! xx
Nancy Belz
I’m just wondering I love all the ingredients but I’m not a fan of chocolate. Do you think they would still taste great without the chocolate topping? Thank you so much I look forward to your response.
Rachel
hmm i would make them into smaller ball/truffle form instead then. i don’t think they’d work well as a bar without the chocolate coating.