Landscape photo of Double Chocolate Tahini Fudge Bars

Double Chocolate Tahini Fudge Bars (Vegan GF)

The most delicious Double Chocolate Tahini Fudge Bars with an oaty chocolate chip base, a thick layer of chocolate tahini fudge topped with an oaty crumble. These bars are vegan, gluten-free, no-bake and are made with 5 ingredients.

These fudge bars have been a huge hit since I first shared them in August 2020 and for some reason, it’s taken me almost 2 years to re-make them for a little glow-up shoot. When I recently re-worked these, I did tweak a few things here and there (which I will explain below) to make the texture even better and there’s also a recipe video to go alongside, too.

Close up of a bitten piece of Double Chocolate Tahini Fudge Bars
Double Chocolate Tahini Fudge Bars

What makes these fudge bars so delicious?

These bars are:

  • Chocolatey and fudgy
  • Rich and indulgent
  • Made with good-for-you ingredients
  • Made with 5 ingredients
  • Healthy and wholesome
  • Nutty but they are nut-free
  • Naturally vegan and gluten-free
  • Require no baking
  • Minimal washing up

If you are already sold on these bars, read on for the recipe card below. First, let’s discus the recipe in more detail.

What ingredients do I need?

The recipe only requires 5 basic ingredients for the base, middle and the top layers, although I will break each layer down now.

For the oaty base and top mix:

  • Runny tahini: the runnier the better for the smoothest mix. Tahini can vary greatly in terms of taste, texture and overall quality. Use your favourite brand, but my favourites are Belazu, Pipkin or Sunita Light.
  • Coconut oil: this helps to bind the mix and adds that “buttery” texture and feel to the oat base which is similar to a crisp flapjack.
  • Maple syrup: this is for sweetness and stickiness to bind the bars. Other syrups like agave, oat or date syrup will also work or try vegan honey.
  • Salt: for the flavour.
  • Oats: most of the oats are added to the base but save a small amount to mix into the topping mixture to make it crumblier. Check that your oats are gluten-free, if needed.
  • Oat flour: before starting this recipe, blend up some of your own oats into a fine flour-like texture to make your own oat flour. This helps to add bulk to the base and helps hold it all together. Before, the ratio of oats to oat flour was much greater but I find the bars hold their shape better with more oat flour.
  • Dark chocolate: chop up your favourite bar for adding in some chocolate chips to the oat layers.

As for the middle layer:

  • Dark chocolate: use the same chocolate as above and melt this down until smooth. I used the dark chocolate from HU Kitchen which I just love.
  • Runny tahini: use the same tahini as above. Stirred into the chocolate, this creates a lovely fudge texture.
  • Maple syrup: this adds to the fudge texture and also adds some sweetness. As above, use other syrups where needed.
  • Salt: for flavour.

How do I make these Double Chocolate Tahini Fudge Bars?

The method for these bars is so easy and requires minimal washing up:

  • Make the base first: stir together the tahini, coconut oil, maple syrup and salt till smooth.
  • Add in the oats, oat flour and chocolate chunks: to come to a sticky mix.
  • Press ¾ of this mix into a lined square tin: pressing down evenly to make a compact base. Chill this mix.
  • Add the extra oats to the remaining ¼ of oat mix: for the crumble top.
  • Make the fudge filling: melt the chocolate then stir in the tahini and syrup. Add in the salt.
  • Pour the filling over the base: and smooth out evenly.
  • Sprinkle over the oaty topping: and press down lightly.
  • Chill for 1 hour: or until set.
  • Slice into bars: using a hot, sharp knife.

How long will these bars keep?

These Double Chocolate Tahini Fudge Bars will last for 5-7 days in a sealed container in the fridge or you can keep them at room temperature for 3-5 days. You can freeze them for up to 1 month. I like to eat these at room temperature so I keep them in the fridge and allow them to rest in the kitchen for 20 minutes before enjoying them.

A half eaten square of Double Chocolate Tahini Fudge Bar
Double Chocolate Tahini Fudge Bars

Are these bars gluten-free and nut-free?

To make sure these are fully gluten-free, check that your oats and oat flour are certified gluten-free. These bars are naturally nut-free as tahini is made from sesame seeds although check that your chocolate contains no nuts.

Can I swap any of the ingredients?

As there are only 5 basic ingredients, I suggest keeping them as they are. You can swap the tahini for a nut butter, but they will taste very different as tahini is nutty without containing any nuts but leans on the more savoury side compared to other nut butters. That said, these would be delicious with peanut or cashew butter.

Two Double Chocolate Tahini Fudge Bars
Double Chocolate Tahini Fudge Bars
Tahini drizzled over Double Chocolate Tahini Fudge Bars
Double Chocolate Tahini Fudge Bars

I love these bars, what else can I make?

I hope you are going to love these Double Chocolate Tahini Fudge Bars and for more no-bake inspiration, how about my:

Double Chocolate Tahini Fudge Bars (Vegan Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

The most delicious Double Chocolate Tahini Fudge Bars with an oaty chocolate chip base, a thick layer of chocolate tahini fudge topped with an oaty crumble. These bars are vegan, gluten-free, no-bake and are made with 5 ingredients.

Ingredients

    For the Base and Top:
  • 45g runny tahini
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • A pinch of salt
  • 125g + 25g oats
  • 125g oat flour
  • 30g dark chocolate, chopped
  • For the Chocolate Tahini Fudge:
  • 120g dark chocolate, chopped
  • 120g runny tahini
  • 2 tbsp maple syrup
  • A pinch of salt
  • Flaky salt, to serve

Directions

  1. Line a 6-inch square dish with baking parchment.
  2. Make the base: stir together the tahini, coconut oil, maple syrup and salt until smooth. Add in 125g oats, the oat flour and the chopped chocolate and stir to a sticky mix.
  3. Pour ¾ of the mix into the base (or slightly more) and press down to form an even and compact base layer. Transfer to the fridge while you make the filling.
  4. Stir the 25g oats into the remaining base recipe and leave to one side for the toppin.
  5. For the fudge filling: melt the chocolate and stir in the tahini, maple syrup and salt till thick and glossy. Remove the base from the fridge, pour over the fudge and smooth over the top.
  6. Sprinkle over the topping mix and press down lightly. Transfer back to the fridge for 1 hour or until set.
  7. Remove from the fridge and allow to sit for 20 minutes before using a hot sharp knife to slice into 9 squares. Sprinkle over flaky salt, if desired.
  8. Enjoy straight away or keep for 5-7 days in the fridge in a sealed container or for 1 month in the freezer.
Landscape photo of Double Chocolate Tahini Fudge Bars
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. I would love to see if you do make them so please tag me in your bars, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With tahini oat fudge bars of love x

Here’s the original recipe, too, for those who want it.

ORIGINIAL: Double Chocolate Tahini Fudge Bars (Vegan Gluten-Free)

  • Servings: 10
  • Difficulty: easy
  • Print

The most delicious Double Chocolate Tahini Fudge Bars with an oaty chocolate chip base, a thick layer of chocolate tahini fudge topped with an oaty crumble. These bars are vegan, gluten-free, no-bake and are made with 5 ingredients.

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

  1. 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.
  2. 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.
  3. Melt the chocolate and stir in the tahini and 2 tbsp maple syrup until silky smooth and creamy. Pour over the base layer.
  4. 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.
  5. Remove from the fridge, allow to sit for 15 minutes and slice into bars. Sprinkle with more cacao nibs and tahini, if desired.

29 thoughts on “Double Chocolate Tahini Fudge Bars (Vegan GF)

  1. naturally.sophiexx says:

    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

  2. Sonia says:

    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?

    • nourishingamy says:

      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!

  3. Harri says:

    Hi Amy. Thanks for posting this recipe, I’ve just made these and they’re yummy!😋
    Do you have the macros at all? X

  4. italya gundogan says:

    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

  5. Tracy says:

    Hello… I made these today, they are lovely but could you tell me how long they will keep in the fridge? Also can they be frozen? Thank you!

    • nourishingamy says:

      so glad you love them! They will keep for 5 days in a sealed container and yes you can freeze them for up to 1 month, just defrost at room temperature! Enjoy 🙂

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