Tahini Chocolate Granola Bars are a great way to start your day or enjoy a healthier homemade treat on the go. Indulgent dark chocolate is combined with nutty tahini and crunchy almonds and millet for a great snack enjoyable all day long.
The first time I went to a fancy restaurant in New York City, I was amazed by the whole experience. The wine list was basically an encyclopedia, the plates were huge while the food was tiny, and I was given no fewer than four sets of silverware throughout the meal. These were things I had not personally experienced, but was prepared for by watching movies and reading etiquette books.
One thing I was not prepared for? As we were leaving, the water handed us a little bag with two granola bars! “Something for the morning,” he said with a smile.
Not only did we get a delicious dinner, but they also had us covered for breakfast the next day? Now THAT’S hospitality.
I was reflecting on my early days in New York and remembered this moment fondly. So, I decided to make some of my own granola bars. One of the benefits of homemade granola bars is that you get to combine flavors not readily available in store. I usually go for a chocolate/peanut butter combo, but I can buy those. So, when I decided to make a homemade version, I opted for tahini and chocolate granola bars.
If you don’t have tahini on hand, almond or peanut butter will work just fine. However, I highly recommend using tahini. It’s made from ground sesame seeds and has a great nutty flavor. It also pairs very well with dark chocolate, making it an A-player in my book.
(Also check out my recipe for Garlicky Chickpeas with Kale and Tahini Dressing!)
These tahini chocolate granola bars are great for breakfast, a mid-day snack, or even dessert! If you decide to make them, let me know how it goes! Also, don’t forget to rate the recipe below.
Tahini Chocolate Granola Bars
Indulgent dark chocolate is combined with nutty tahini and crunchy almonds and millet for a great snack enjoyable all day long.
- 3.5 cups old-fashioned rolled oats
- ⅓ cup millet
- ⅔ cup pepitas unroasted, unsalted
- ⅔ cup almonds unroasted, unsalted, and roughly chopped
- 2 ounces honey about ¼ cup
- 4 ounces tahini about ½ cup
- 1 ounce coconut oil about 2 Tbsp.
- 1.5 ounces brown sugar about ¼ cup
- 1 egg
- 1 splash vanilla
- A pinch of salt
- ½ cup dark chocolate chips
- 2 tsp coconut oil
- Sesame seeds for topping
Preheat your oven to 375℉. Line a 9x9 square pan or other small casserole dish with parchment paper.
In a large bowl, combine all of the dry ingredients, then spread them onto a large sheet tray in an even later. Toast the dry ingredients for 15-20 minutes total, stirring every 5 minutes, until the oats, nuts, and seeds have slightly darkened in color and are fragrant. Allow the oat mixture to cool slightly.
While the dry ingredients are toasting, combine all wet ingredients in a small bowl. If your mixture seems too thick, add a couple of tablespoons of water or almond milk to thin slightly. The mixture should be thick, yet pourable.
Combine all of the ingredients in a large bowl and stir to coat. Scoop the granola mixture into your parchment-lined baking dish, using a spatula to press the mixture down to flatten into an even layer. Bake for 20 minutes, or until the edges are golden. Allow the baked granola bars to cool completely.
Once the baked bars are cool, transfer them to a cutting board and cut into even rectangles - you should get between 10-14 bars, depending on size.
In a small heatproof bowl, combine the chocolate chips and the remaining coconut oil. Microwave in 30 second increments, stirring in between, until the chocolate is melted and smooth (this took me two 30 second periods).
Dip the bottom of each granola bar into the melted chocolate, then place on a parchment-lined sheetpan. If you have any remaining chocolate, drizzle over the top of the dipped bars, then immediately sprinkle with sesame seeds. Refrigerate for 20 minutes, or until set.
Store in a cool, dry place in an airtight container for up to a week (if they last that long!)