Vegan Chocolate Tahini Oat Bars

Chocolate Tahini Oat Bars
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These bars are the perfect hybrid between a brownie and a snack bar, meaning you can eat them any time of day ; ) Sweetened with just a touch of agave syrup, and a combination of oat flour and rice flour make these totally gluten-free.

Chocolate Tahini Oat Bars

Tahini Espresso Caramel Drizzle

To make the caramel drizzle, just combine tahini, freshly brewed espresso, and agave syrup in a small dish, and mix well to combine. The tahini might separate at first when you add the espresso, but keep mixing and it should come back together to form a creamy caramel like consistency.

Gluten-free Flour Blend

I used a blend of oats, rice flour and cornstarch for the base, making these bars totally gluten-free. Plus, the oats add a little bit of extra fiber and add a nice texture to the bars. If you don’t have oat flour on hand, I blended whole rolled oats in my food processor until they formed a floury texture. I like mine with a little bit more texture, but feel free to grind yours more finely.

A brownie without eggs or dairy?

People ask me all the time how to replace eggs and dairy in baking. There are so many great ways like using applesauce, ground flaxseeds or yogurt, but I like to use my leftover aquafaba because it contains a small amount of protein and starches to help with binding, just like an egg. These are a bit more like a bar then a cakey or fudgy brownie, but the rich chocolate taste really reminded me of the classic version.

Chocolate Tahini Oat Bars

Using a 70% vegan dark chocolate gives these bars a nice rich chocolatey flavor that pairs perfectly with the espresso for some extra depth.

The combination of tahini, espresso, chocolate and sea salt for a not-too-sweet and rich chocolatey bar. Do you use tahini in sweet applications? Let me know in the comments!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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