Sesame Chocolate Tahini Date Oat Bars
“These are some of favourite flavour combinations, and this is a delicious, nutrient dense bar.
As adults, we can happily have a lovely topping of chocolate, knowing it won’t melt in our lunchboxes!
I have found this bar to still be just fine 2 weeks after making.” ~ Jude Blereau Wholefood Cooking
Check our Jude’s other nutritious recipe: The Mighty Choc Drop Banana Bar.
The Dry Mix
- 2 cups | 200 grams rolled oats
- 1/4 cup | 35 grams sesame seeds (toasted )
- 1/4 cup | 30 grams hazelnuts (toasted, skin removed, finely ground)
- generous pinch sea salt
- 1/2 tsp Organic Times Baking Powder
- 1/2 cup | 105 grams pitted fresh dates (this will be about 8) (cut into small pieces)
The Wet Mix
- 150 grams Organic Times Unsalted Butter
- 1/4 cup | 45 grams Organic Times Organic Rapadura Sugar
- 1/4 cup | 80 grams brown rice syrup
- 1/2 cup | 110 grams hulled tahini
- 1 tsp natural vanilla extract
- 1/2 cup | 90 grams Organic Times Dark Chocolate Drops
- 1/4 cup | 55 grams hulled tahini
- generous pinch sea salt
- Preheat oven to 170c, or 140c if fan forced.
- Line the base of a 20cm square baking tin with baking paper, and lightly grease the sides.
- Place the oats on a baking tray, spread evenly and bake until lightly toasted – about 5 – 8 minutes. Set aside to cool.
- Place the butter, sugar and brown rice syrup in a small pot over a gentle heat. As the butter begins to melt, stir the mix through, and leave until the butter is fully melted and the mix is ever so gently bubbling. Stir through, add the tahini and vanilla, and set aside to cool a little.
- Add the dry ingredients, including the cooled oats to a bowl. Whisk through to evenly distribute the ingredients, especially ensuring that the dates are not stuck together.
- Add the wet mix to the dry ingredients, mixing well.
- Place the mix in the baking tin and spread out evenly pressing down a little to make a smooth, even top.
- Cook for 30 minutes – or until it is evenly golden. It is very likely that the outside edges may look overdone, indeed this is how it should look, and they will be fine. Allow to cool a little before gently running a butter knife to loosen the edges – then leave to cool fully before inverting the bake onto a board for cutting.
- Don’t start to make the topping until the bar is absolutely cool.
- Make sure that you give the tahini a really good stir, so the oil is fully incorporated before using it. I find the handle of a wooden spoon great for this job.
- To make the topping, add the choc drops and tahini to a small pot and place over a very gentle heat. You do not need a lot of heat to melt the choc drops. Ensure also that no water (at all, no drops) touch the chocolate or else it will seize.
- When the chocolate is beginning to look soft, mix it through the tahini until it is one. Add a generous pinch of salt, leave to cool just a little before frosting the bar, leave to cool completely before cutting.
- It’s critical that the rolled oats, and wet mix are both cool, otherwise the choc drops will melt.
- I used a generic rolled oats that are readily available throughout Australia – the Macro brand from Woolworths.
- It is worth noting that I used a high quality brown rice syrup such as Spiral. Using a cheaper, inferior (more lightly coloured) will increase the sugars, and affect how it bakes.
- This recipe uses butter, and gives it a superior flavour and texture. You can replace the butter with coconut oil, but please note – whilst they will be lovely when warm, the texture will become denser as they cool.
- I baked in a fan forced oven
- Don’t bake the bar in silicone – you need the metal sides to add the type of heat needed for a good bar.