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Tahini, oats, nuts, and berries join forces in a chewy, salty-sweet energy bar. These simple bars are made with wholesome ingredients and are naturally gluten free and vegan-friendly. 
Weekly game plan: make a batch of these fruit-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.
Simple as that!
These nutrient-dense bars have become my favorite snack to prepare. They cover all the bases of my snack requirements: chewy, crunchy, salty, sweet, and nutritious. And they do a fine job of keeping me away from the damn m&m case at work every afternoon.
Tahini (aka liquid gold) is made from toasted ground hulled sesame seeds. It’s smooth, nutty and rich, with a slightly bitter finish and an unctuous mouthfeel similar to almond butter.
It pairs beautifully with sticky-sweet dates and delightfully crunchy pistachios. A friend of mine that tried these bars actually compared their taste to boiled peanuts. Mind you, I live in Alabama now and boiled peanuts are a sacred entity. Compliment accepted!
Customize these bars to your liking by subbing the pistachios and/or Goji berries for any nut or fruit you like! Pumpkin seeds, hazelnuts, dried cranberries, or cherries would also be lovely additions.
Whip up a batch in 10 minutes, freeze to harden, and store leftovers in the fridge so they’re ready at a moment’s notice. Whether it’s for a pre- or post-workout energy boost, breakfast on-the-go, or to satisfy that 3 o’clock snack craving, these bars are dynamite.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
No-Bake Tahini Energy Bars
Ingredients
- 1/3 cup tahini well-stirred
- 3 Tbsp. honey sub for brown rice syrup or agave if making vegan
- 2 Tbsp. coconut oil
- 1 cup old fashioned oats
- 5 pitted medjool dates finely chopped
- 1/4 cup salted pistachios roughly chopped
- 1/4 cup Goji berries sub for dried cranberries, roughly chopped
- 1/4 tsp. sea salt
Instructions
- Heat a small saucepan over medium-low heat. Add tahini, honey, and coconut oil. Stir well. Once melted, remove from heat and pour into a large bowl. Stir in remaining ingredients.
- Press dough firmly into a loaf pan lined with parchment paper. Freeze for 45 minutes. Slice into 8 bars. Store leftovers in the refrigerator.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Tasted good but unable to cut into bars. Since all crumbly, will use as granola.
Maybe tahini wasn’t melted enough?
curious, I am sensitive to oats, could I replace the oats with quinoa?
Made these for an old coworker turned friend… sent them to the other side of the country and heard back today that they are sooo good, even after their 3 days of land travel! Such a great base and easy to swap for what you have on hand. I used raisins instead of goji and almonds in place of the pistachios. I will definitely be gifting these again soon.
I doubled this recipe and used whole roasted almonds (instead of goji berries) and extra pistachios. I also added about 2 tbsp of natural peanut butter and coconut flakes. Sooo yummy!
Is there a way to cut down on the carbs? I also like the substitution of the almond butter
Can I use almond butter instead of tahini?
Sure! I’m sure that would work just fine.
You are the tahini queen! I need t get me a giant jar of it and get baking!
Hehe thanks, lady!! I’ve been so hooked on it lately!