These puffed quinoa tahini bars are no bake all the way, and we’re moving into warmer weather in any case now. (I also got a part of the garden in today, more on that another time.)
Some of you might know my chocolate puffed quinoa bars, which are a bit simpler than this tahini version. These follow the same base concept, but I’ve switched out the nut butter for sesame paste, added in some green in the form of pistachios and pepitas, and ditched the cacao in favour of a chocolate topping. We’re sticking with dates for sweetening, no honey or maple syrup needed.
I’ve been making that recipe with different add-ins for years, but this version is the best one so far. It’s also completely plant-based (vegan), gluten free, and sugar free depending on the chocolate you use. Win, win, win.
A good bit of cinnamon, combined with the tahini and pistachios, turns these quinoa bars into a more complex and adult snack. The first time I made them I was skeptical as tahini can be so bitter, but it works. It’s not crazy sweet by a long shot, but a bit, and very smooth and well rounded. If you like Persian and Levantine flavours, these are for you – or just if you’re a fan of tahini. That being said, of course you could sub it out for another nut or seed butter if you really want to.
It’s a very simple recipe, no stove or oven time needed. All you need is a food processor, blender, or a fork and a lot of patience. I’ve outlined the recipe below using a food processor, but if your dates are very soft you can mash them with a fork and then stir in the remaining wet ingredients.
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Puffed Quinoa, Date, and Tahini Bars
Description
Ingredients
- 100 grams (3 cups) puffed quinoa
- 100 grams (½ cup) pistachios roughly chopped
- 60 grams (½ cup) pepitas pumpkin seeds
- 1 teaspoon cinnamon
- 100 grams (½ cup) soft dates packed
- 130 grams (½ cup) tahini*
- 120 ml (½ cup) non-dairy milk oat, almond, etc.
- 1 teaspoon pure vanilla extract
- 100 grams (⅔ cup) dark chocolate melted
Instructions
- Line a 20 cm (8 inch) square baking tin with parchment paper and set aside.
- In a large bowl, stir together the puffed quinoa, pistachios, pepitas, and cinnamon.100 grams (3 cups) puffed quinoa, 100 grams (½ cup) pistachios, 60 grams (½ cup) pepitas, 1 teaspoon cinnamon
- In a food processor fitted with the blade attachment, blend the dates and tahini until a smooth paste forms. Add the milk** and vanilla, and mix until combined.100 grams (½ cup) soft dates, 130 grams (½ cup) tahini*, 120 ml (½ cup) non-dairy milk, 1 teaspoon pure vanilla extract
- Add the date mixture to the bowl with the puffed quinoa, and stir until well mixed. Make sure you check the base of the bowl for any remaining dry ingredients. Press the mixture into the prepared tin, using slightly damp hands to ensure it’s well compressed.
- Pour the chocolate over the bars, spreading with the back of a spoon for an even layer. Place the tin in the refrigerator for 30-60 minutes to set, then remove and cut into 16 equal bars. Store in a sealed container in the refrigerator.100 grams (⅔ cup) dark chocolate
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Fantastic treat. We really enjoyed them. Better than expected.
Thanks for this delicious recipe! I loved these and am already planning on making them again. I found the mixture a bit runny and had to leave them in the freezer in order to easily pick up. Maybe I missed something that caused it not to hold its form or maybe it’s the humid climate. Any tips welcome?!
Hi Jordana, this probably just comes down to the texture of the tahini, and you probably had a really nice batch! If yours is really thin and runny, you might not need all of the milk, especially if the dates were also fresh. But could also be the humidity! In future, just add a little more puffed quinoa if you’re finding it isn’t as thick as it needs to be and that should fix it.
Easy and tasty. I added a bit of pekmez( grape molasses) and used orange extract instead of vanilla. Yummy.
Thanks for sharing! Does it keep long?
Hi Vanessa, it’ll keep for a week or longer in the refrigerator.
This looks so good! What a great healthy snack for the whole family!
These look delicious. Do you toast the pepitas and pistachios beforehand?
Thanks Kim! I don’t, but you certainly could if you want a toastier flavour here.
I made these two days ago and I’m in love, very hard to just eat one. ; ) Thanks for another date sweetened recipe.