If chocolate had best friends, tahini and dates would definitely be in the running! It’s one of our favorite combos, and we’ve put them together in this creamy, decadent treat inspired by Honey Mama’s chocolate bars (find our classic 5-ingredient chocolate version here).
These fudgy, beautiful bars are made with simple, wholesome ingredients, and this version is naturally nut-free! With just 6 ingredients and 25 minutes required, your chocolate club membership awaits!
If you’ve never tried Honey Mama’s chocolate bars, you must grab one next time you spot them at the grocery store. They have all sorts of fun flavors like Tahini Tangerine, Oregon Mint, and Lavender Rose. This DIY version is our own inspired flavor twist!
It starts with mixing cacao or cocoa powder with tahini, melted coconut oil, honey, salt, and chopped medjool dates.
The resulting mixture is rich and fudge-like with bites of sweetness distributed throughout.
We then roll half of the chocolate mixture out into a flat bar.
Top with the remaining chocolate mixture to create a tahini-date “sandwich” then roll it out once more. Let the mixture firm up in the freezer (for best texture) and enjoy!
We hope you LOVE these tahini date chocolate bars! They’re:
& Easy to make!
We love having them around for a sweet treat, afternoon pick-me-up, or anytime the chocolate craving strikes! They’d pair beautifully with a glass of your favorite dairy-free milk.
More Recipes With Tahini and Chocolate
- Tahini-Stuffed Dates (aka Tahini Bombs!)
- Tahini Chocolate Banana Soft Serve
- 1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Fudgy Tahini Date Chocolate Bars
- 1/2cupcacao or unsweetened cocoa powder, sifted(we used half cocoa, half cacao for a mix of flavor)
- 2 ½Tbsptahini (DIVIDED)
- 1Tbspmelted coconut oil(if oil-free, sub more tahini and play with texture as needed)
- 3Tbspraw and/or local honey(if vegan, sub maple syrup, but use slightly less as it’s sweeter and thinner in texture)
- 1healthy pinchsea salt
- 5-6medjooldates, pitted and finely chopped
- To a small mixing bowl add sifted cacao or cocoa powder, 2 Tbsp (30 g) tahini (adjust amount if altering default number of servings), melted coconut oil, raw honey, salt, and about half of your chopped dates. Gently stir with a spoon to combine into a thick paste. NOTE: If doubling recipe, you can try combining your ingredients in a small food processor. Otherwise, a mixing bowl is easiest / quickest for making a single batch.
- Depending on your tahini consistency, type of sweetener, and if you use oil, you may need to play with your ratios. If too thin, add more cacao or cocoa powder. If too thick, thin with more honey or oil. You’re going for a fudge-like dough with some tackiness to it.
- Next, plop half the mixture onto one side of a piece of parchment paper, fold the parchment paper over, and use a rolling pin to roll into a flat bar (~1/4 to 1/2 inch thick). Then unfold parchment paper and sprinkle the remaining chopped dates over the rolled-out chocolate, and drizzle the remaining 1/2 Tbsp of tahini over the dates. Add the remaining fudge mixture on top of the dates and tahini, fold the parchment paper back over the chocolate, and roll again to create a date and tahini sandwich! Once the top layer of fudge is fairly even, lift up the parchment and fold in any exposed edges (you want to hide the tahini and dates)! Roll once more to even out the bar, and straighten the edges with a spatula (if desired).
- Enjoy your bar as is (fudgy style!), roll into “truffles,” or transfer to the freezer to firm up for 20-30 minutes (we prefer ours cold).
- To serve, cut bar(s) into squares or desired shapes. We also recommend dusting with a little cocoa or cacao powder at this time to prevent sticking. They are firm when refrigerated or frozen, but the longer they sit out at room temperature, the softer they’ll become.
- Store leftovers covered in the refrigerator for up to 1-2 weeks, or in the freezer for 1 month or more.