These gluten-free, no-bake chocolate chip tahini bars are perfect for a hot day because they set up in the freezer and are the best decadent treat.
I already feel like I’m getting into that mode where I’m like – omg I can’t post baked treats, no one wants the oven on! It’s May…
We’ve had some wild weather in PA lately. If it isn’t windy and 68 with an 80% chance of rain, it’s 85, sunny and humid. But honestly, I’m not complaining. One thing I try to not do is complain about the weather. OK, sure I get bogged down when it rains. But heat, and snow – I rarely gripe about. I feel like if I let myself I’d be in the cycle of complaining and that’s just no fun for anyone. Enough about the weather!
Back to dessert. These bars come together with ingredients I bet you have in your pantry. It’s almost like making a super thick hummus and letting it set up in the freezer. Chickpeas, tahini, chocolate chips, maple syrup. Need I say more? Don’t forget the sea salt! Makes every cookie better.
PrintNo Bake Chocolate Chip Tahini Bars
These gluten-free, no-bake chocolate chip tahini bars are perfect for a hot day because they set up in the freezer and are the best decadent treat.
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8-10 1x
Ingredients
- 1 – 16oz. can of chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/2 cup maple syrup
- 2 Tbsp. melted coconut oil, divided
- 1 tsp. vanilla
- 1 pinch sea salt
- 3/4 cup chocolate chips, divided
Instructions
- Add the chickpeas, tahini, maple syrup, 1 tablespoon of the melted coconut oil, vanilla and sea salt to a food processor. Process until smooth.
- Pour the “dough” into a bowl and fold in 1/2 cup of the chocolate chips
- Line a loaf pan with parchment paper and pour the cookie dough in. Smooth it out evenly.
- Let it set up in the freezer for an hour before adding the chocolate drizzle.
- Add the remaining chocolate chips and coconut oil to a microwave safe bowl and melt in the microwave in 15-second increments.
- Drizzle on the melted chocolate and then place the loaf pan back in the freezer for at least another hour.
- When ready to serve, heat a sharp knife with hot water and slice into squares. Serve immediately.
Ashley says
I have to try the whole tahini thing. I only use it for hummus and haven’t tried a sweet dessert with it yet but I see recipes floating around out there like this one. This sounds good and I love that they’re no bake – keeps it simple!
Miss AK says
I think you’ll really really love it!