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
Ingredients
- 100 grams puffed quinoa
- 100 grams pistachios roughly chopped
- 60 grams pepitas pumpkin seeds
- 1 teaspoon cinnamon
- 100 grams soft dates packed
- 130 grams tahini*
- 120 ml non-dairy milk oat, almond, etc.
- 1 teaspoon pure vanilla extract
- 100 grams dark chocolate melted
Instructions
- Line a 20 cm (8 in) square baking tin with parchment paper and set aside.
- In a large bowl, stir together the puffed quinoa, pistachios, pepitas, and cinnamon.100 grams puffed quinoa, 100 grams pistachios, 60 grams 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 soft dates, 130 grams tahini*, 120 ml 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 dark chocolate
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Justine says
Easy and tasty. I added a bit of pekmez( grape molasses) and used orange extract instead of vanilla. Yummy.
Vanessa says
Thanks for sharing! Does it keep long?
Alexandra Daum says
Hi Vanessa, it’ll keep for a week or longer in the refrigerator.
Suzanne says
This looks so good! What a great healthy snack for the whole family!
Kim says
These look delicious. Do you toast the pepitas and pistachios beforehand?
Alexandra | Occasionally Eggs says
Thanks Kim! I don’t, but you certainly could if you want a toastier flavour here.
Jenny says
I made these two days ago and I’m in love, very hard to just eat one. ; ) Thanks for another date sweetened recipe.