Rich and oaty bars with a cacao-oat base and a crumbly topping with a thick layer of chocolate tahini fudge in the middle. These bars are naturally vegan, gluten-free and so easy to make in one bowl with minimal effort.
I am slightly obsessed with no-baking bakes at the moment and I cannot even blame the summertime as it has not been particularly warm in the UK. That said, there is something so satisfying about no-bake recipes as you can see the mixture really coming together before your very eyes. Without even turning on the oven, these Double Chocolate Tahini Fudge Bars transform a few classic, wholesome and simple ingredients into the most amazing decadent and addictive snack bars.
Double Chocolate Tahini Fudge Bars
Double Chocolate Tahini Fudge Bars
I originally made these with some chocolate flavoured oats from Great British Porridge Co (which are delicious) but have adapted this recipe to use ordinary oats with added cacao or cocoa powder and they are just as good! As well as oats, there are just few things we need to make these Double Chocolate Tahini Fudge Bars:
- Oats and oat flour: the bulk of this recipe relies on rolled oats (slightly smaller oats) but also oat flour, which you can make easily by blending your oats into a fine flour. The oat flour helps to bind the bars and make them less crumbly so I would not advise skipping this step.
- Cacao or cocoa powder: this adds to the double chocolate element of these bars and goes into the oaty mixture for the base and the crumble topping.
- Salt: this really amplifies the sweet chocolate and I just love salty and sweet flavours together.
- Coconut oil: this is the main wet component to bind the oaty mixture together to form the sturdy base and the rich topping.
- Maple syrup: a little goes a long way and the stickiness is key to hold the oats together and add a lovely subtle sweetness. There is also some syrup in the chocolate centre which makes it deliciously silky smooth.
- Dark chocolate: the main chocolate element of these bars! Use your favourite flavour chocolate for any number of flavour combinations. The darker the better for me, but it’s up to you. To keep this recipe free of refined sugars, opt for one that is made with unrefined sugars.
- Tahini: the star of the show! As well as no-bake bars and chocolate, tahini is my obsession. The smoother and runnier the better I find for these bars and it means that the recipe is nut-free. You can, however, switch it for nut butter if you would rather but bear in mind that they will no longer be Double Chocolate Tahini Fudge Bars.
- Cacao nibs: I love the crunch these add on top of the bars, – maybe I should have called them Triple Chocolate Tahini Fudge Bars for this reason?!
Double Chocolate Tahini Fudge Bars
The method is pretty simple and easy to do with friends or little ones: stir together the oats, oat flour, cacao/cocoa powder, coconut oil and syrup to a sticky mix. 2/3 of this will form the base of the bars which is pressed down to form an even bottom layer. Melt the chocolate before stirring in the tahini and syrup to form the silkiest middle layer to pour over the base. Sprinkle over the remaining 1/3 of oaty mix to form the crumble topping, add some cacao nibs and pop into the freezer! Now play the waiting game for 1 hour until firm and enjoy them – extra tahini is highly recommended!
Double Chocolate Tahini Fudge Bars
I hope you will love these Double Chocolate Tahini Fudge Bars as much as I do! If you are looking for more no-bake bars, how about my:
- Chocolate and Pistachio Chip Cookie Dough Bars
- Double Biscoff Caramel Bars
- Easy Vegan Rocky Road
- Raw Chocolate Fudge Brownies
- Raw Nutty Granola Bars with Chocolate Ganache
Double Chocolate Tahini Fudge Bars (Vegan GF)
Rich and oaty bars with a cacao-oat base and a crumbly topping with a thick layer of chocolate tahini fudge in the middle. These bars are naturally vegan, gluten-free and so easy to make in one bowl with minimal effort.
Ingredients
- 300g rolled oats
- 50g oat flour (oats blended into a flour)
- 1 tbsp cacao or cocoa powder
- A pinch of salt
- 75g coconut oil, melted
- 2 tbsp maple syrup
- 120g dark chocolate
- 90g tahini
- 2 tbsp maple syrup
- Optional: 1 tbsp cacao nibs
Directions
- Stir together the oats, oat flour and cacao powder in a bowl with a pinch of salt. Pour in the melted coconut oil and 2 tbsp maple syrup and stir until sticky and combined.
- Transfer 2/3 of this mixture to a parchment-lined dish (10x20cm) and press down firmly to form an even base layer. Place in the freezer for 20 minutes to set.
- Melt the chocolate and stir in the tahini and 2 tbsp maple syrup until silky smooth and creamy. Pour over the base layer.
- Sprinkle over the remaining 1/3 oaty mixture and press down lightly. Sprinkle over the cacao nibs, if using. Place in the fridge for 60 minutes to firm up.
- Remove from the fridge, allow to sit for 15 minutes and slice into bars. Sprinkle with more cacao nibs and tahini, if desired.
Double Chocolate Tahini Fudge Bars
I look forward to hearing what you think of these Double Chocolate Tahini Fudge Bars so please leave a comment below. Tag me in your bakes, too, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tahini oat fudge bars of love x
The original recipe was created for The Great British Porridge Co but this post is not sponsored.
Looks really good 😃
LikeLiked by 1 person
Thank you, let me know if you try them!
LikeLike
I will for sure 😉 and let you know
LikeLiked by 1 person
glad to hear it! x
LikeLike
Mmmmm!
LikeLike
thank you!
LikeLiked by 1 person
Hey Amy. Looks so yummy 😋 and yay they are no bake recipe. Aww 😍 they look like mini flapjacks and love oats/chocolate. Splendid photography as always and definitely am saving to my saved WordPress saved collection. Hope you are having a great week and sorry only nice catching up with your blog, I feel so bad haven’t commented in ages on your blog!
Best Wishes
Sophie and my dog 🐶Ben 🐶😊🌱🍰xxxxx
LikeLike
Enjoy! x
LikeLiked by 1 person
I really want to try this, is there any way to get an Americanized version of the recipe? Instead of grams anyone know how many cups or tablespoons to use for oats, oat flour, dark chocolate, tahini, and coconut oil?
LikeLike
Hi Sonia, I am so glad you like them look of them! I am sure you can find this all online although you may have to google a few things. From my knowledge, 1 cup oats is 100g, 1/2 cup chocolate chips is about 50g, 1 tbsp coconut oil is about 15g and nut butter/tahini 1/4 cup is about 60g but this is only a very rough guide. Let me know how you get on!
LikeLike
Hi Amy. Thanks for posting this recipe, I’ve just made these and they’re yummy!😋
Do you have the macros at all? X
LikeLike
Hi Harri thank you so much for this wonderful feedback and I am so glad you like them! I don’t count macros at all, but I am sure there is a converter to use if you search for one!
LikeLike
Will do, thanks x
LikeLiked by 1 person
Hi Amy, thank you for recipes! I can’t wait to try it, but I want to use honey instead of maple. Is it a problem or ok? What do you think 🙂
lots of love
LikeLike
Yes that will be fine! I don’t use honey often as it’s not strictly vegan that’s all. It has a slightly different flavour but will still work here! Let me know what you think.
LikeLiked by 1 person
maple is too expensive here 😦 I’ll try this recipe today and tag you from insta thank you for your answer
🙂
LikeLike
You’re so welcome, you could use another sticky syrup like agave too, enjoy them!
LikeLike
Absolutely loved these bars, looks so tasty. I can’t wait to try it out.
LikeLike
This makes me so happy! I hope you will love them
LikeLike