If chocolate had best friends, tahini and dates would definitely be in the running! It’s one of our favorite combos, and we’ve put them together in this creamy, decadent treat inspired by Honey Mama’s chocolate bars (find our classic 5-ingredient chocolate version here).
These fudgy, beautiful bars are made with simple, wholesome ingredients, and this version is naturally nut-free! With just 6 ingredients and 25 minutes required, your chocolate club membership awaits!
If you’ve never tried Honey Mama’s chocolate bars, you must grab one next time you spot them at the grocery store. They have all sorts of fun flavors like Tahini Tangerine, Oregon Mint, and Lavender Rose. This DIY version is our own inspired flavor twist!
It starts with mixing cacao or cocoa powder with tahini, melted coconut oil, honey, salt, and chopped medjool dates.
The resulting mixture is rich and fudge-like with bites of sweetness distributed throughout.
We then roll half of the chocolate mixture out into a flat bar.
And top it with chopped dates and a drizzle of tahini. Because dates and tahini are life!
Top with the remaining chocolate mixture to create a tahini-date “sandwich” then roll it out once more. Let the mixture firm up in the freezer (for best texture) and enjoy!
We hope you LOVE these tahini date chocolate bars! They’re:
Rich
Fudgy
Decadent
Balanced
Perfectly sweet
& Easy to make!
We love having them around for a sweet treat, afternoon pick-me-up, or anytime the chocolate craving strikes! They’d pair beautifully with a glass of your favorite dairy-free milk.
More Recipes With Tahini and Chocolate
- Tahini-Stuffed Dates (aka Tahini Bombs!)
- Tahini Chocolate Banana Soft Serve
- 1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Fudgy Tahini Date Chocolate Bars
Ingredients
- 1/2 cup cacao or unsweetened cocoa powder, sifted (we used half cocoa, half cacao for a mix of flavor)
- 2 ½ Tbsp tahini (DIVIDED)
- 1 Tbsp melted coconut oil (if oil-free, sub more tahini and play with texture as needed)
- 3 Tbsp raw and/or local honey (if vegan, sub maple syrup, but use slightly less as it’s sweeter and thinner in texture)
- 1 healthy pinch sea salt
- 5-6 medjool dates, pitted and finely chopped
Instructions
- To a small mixing bowl add sifted cacao or cocoa powder, 2 Tbsp (30 g) tahini (adjust amount if altering default number of servings), melted coconut oil, raw honey, salt, and about half of your chopped dates. Gently stir with a spoon to combine into a thick paste. NOTE: If doubling recipe, you can try combining your ingredients in a small food processor. Otherwise, a mixing bowl is easiest / quickest for making a single batch.
- Depending on your tahini consistency, type of sweetener, and if you use oil, you may need to play with your ratios. If too thin, add more cacao or cocoa powder. If too thick, thin with more honey or oil. You’re going for a fudge-like dough with some tackiness to it.
- Next, plop half the mixture onto one side of a piece of parchment paper, fold the parchment paper over, and use a rolling pin to roll into a flat bar (~1/4 to 1/2 inch thick). Then unfold parchment paper and sprinkle the remaining chopped dates over the rolled-out chocolate, and drizzle the remaining 1/2 Tbsp of tahini over the dates. Add the remaining fudge mixture on top of the dates and tahini, fold the parchment paper back over the chocolate, and roll again to create a date and tahini sandwich! Once the top layer of fudge is fairly even, lift up the parchment and fold in any exposed edges (you want to hide the tahini and dates)! Roll once more to even out the bar, and straighten the edges with a spatula (if desired).
- Enjoy your bar as is (fudgy style!), roll into “truffles,” or transfer to the freezer to firm up for 20-30 minutes (we prefer ours cold).
- To serve, cut bar(s) into squares or desired shapes. We also recommend dusting with a little cocoa or cacao powder at this time to prevent sticking. They are firm when refrigerated or frozen, but the longer they sit out at room temperature, the softer they’ll become.
- Store leftovers covered in the refrigerator for up to 1-2 weeks, or in the freezer for 1 month or more.
Jen says
I have black tahini that I’ve been needing a recipe for. Do you think I can use black tahini in this recipe?
That should work!
Alexandra says
I am addicted!!!
We’re so glad you enjoyed, Alexandra! xo
Amber says
I made these with Halawi dates since that’s what I had on hand (they are a little smaller and sweeter than Medjools so I adjusted the quantity accordingly and used a bit less honey). I did need to add slightly more tahini to mix it up. I happen to love tahini, but I don’t think people who don’t really like it would even notice it in this recipe. The cocoa is very strong – I used a mix of basic cocoa powder and Dutch-processed cocoa powder.
These are just like Honey Mama’s, which they don’t sell in my current area (boo) and I’ve been craving them lately. I can’t wait to make these again and try out different variations! Honestly 10/10 recipe.
Whoop! Thanks so much for the lovely review and for sharing your modifications! xo
Ambi says
I’ve been CRAVING Honey Mama’s like no tomorrow… this recipe was super quick and easy since I had all the ingredients. Absolutely perfect, no notes
YAY! We’re so glad this recipe satisfied the craving. Thank you for the lovely review, Ambi! xo
Jasmine says
Hi, made this earlier but my mixture split . I think overmixed it. The mixture is now in the fridge .
How can I fix it?
Oh no! Sorry that happened, Jasmine. Can you clarify what you mean by it split? Did you make any modifications? We’re not sure if it just needs to be re-mixed or perhaps let it come to room temperature?
Dhara says
Can I make this without tahini. As I am not a big fan of it
Hi Dhara, yes! Check out this recipe instead: https://minimalistbaker.com/5-ingredient-honey-mamas-chocolate-bars/
Olivia says
Could I mix the ingredients together and pour it into a bar mold to set?
Hi Olivia, the texture might be different with the tahini spread throughout, but it should work. Let us know how it goes!
Nova says
I really appreciate you putting this recipe together! I really like Honey Mama’s, but they’re just too sweet/high in sugars for me. Can’t wait to experiment & replicate in a slightly less-honey’d way :D
Yay! Let us know what you think, Nova!
Georgina says
I made this, but into a slice. I used 1 tab homemade coconut butter and 1 tab coconut flour instead of coconut oil and pressed into a small paper lined tin. Pressed dried cranberries onto the top and put in freezer for approx 15 minutes, sliced into pieces and refroze. Like a coconut rough with berries, or the old cherry ripe bar. YUm. Will make again
Sounds amazing! Thank you for sharing, Georgina!
Nina says
This recipe is amazing! The flavours are mind blowing!
Woohoo! So glad you enjoyed, Nina!
Kahra says
This turned out great. I used coconut butter instead of coconut oil, less honey, didn’t measure anything, and just used the food processor. I rolled it out but didn’t add layers. I was worried it wouldn’t stick together well given the consistency when it was first made, but after some time in the fridge, it turned out perfect and very much like Honey Mama’s chocolate. My kids also both loved it.
Amazing! Thank you for sharing, Kahra! xo
Suzan says
So, I understand making recommendations for people who can’t have coconut oil, but recommending using more tahini (or even tahini at all) doesn’t make sense to me? Tahini is just ground sesame seeds, and is full of oil from the seeds, which often separates in the container and has to be stirred back into the fibrous part of the paste to make it usable. Am I missing something here about what “oil free” means?
Hi Suzan, oil-free refers to added oils, but tahini is typically just ground sesame seeds. Hope that clears up the confusion!
Kristina Lyren says
Just made this. Your pictures show it much thicker than mine. Is your doubled?
Hi Kristina! The recipe isn’t doubled in the photos but it is rolled ~1/2 inch thick.
erin says
I made two batches- one as as directed and modified for a vegan friend. I subbed out the honey for two tablespoons maple syrup and one tablespoon blackstrap molasses. I also added two drops peppermint extract because the Oregon Mint flavored Honey Mama’s was the first I ever tasted. Pretty tasty!
Yum! Thanks so much for the review and for sharing your modifications, Erin!
Kate says
These are divine and so easy to make! I didn’t have tahini but was having a chocolate craving so made with sunflower seed butter and they turned out great. I added a bit more coconut oil to get the texture right as sunflower seed butter is thicker than tahini. I also added 1/2 tsp vanilla. So yummy! Will definitely make again!
Ooo yum! Thanks so much for the great review and for sharing your modifications, Kate. So glad you enjoyed!
amalia says
Made these today! INCREDIBLE!!! SOOOOO delicious!
YAY! Thanks, Amalia!
tanya says
i’m asking if all the ingredients could be combined rather than making “sandwich” bars – thank you.
Hi Tanya, that will work, we just preferred the layers of flavor from making it into “sandwich” bars.
Paul says
Hi. What are the “white” pieces in the bars (nuts perhaps)? I’m not envisioning the white pieces from the list of ingredients.
Keep up the great work, I follow your creations with interest.
BTW: One non-food/cooking related question. Every time I open the email I get a “pop-up” message asking me to subscribe. I find this pop-up annoying (wonder how many others also find it annoying), “I am subscribed” so I don’t need the pop-up (I’m already receiving the emails). To me it would be an improvement for the pop-up to be stopped. Hopefully this feedback is useful. :)
Thanks for you great work.
Paul
Hi Paul, the white pieces are tahini. Sorry for the hassle with the pop-up – it shouldn’t be doing that. Is it possible your web browser is blocking cookies? That’s what prevents it from popping up.
Mary says
This looks super yum, but I don’t have dates on hand (and it’s the middle of the night, but I want to make these!) Any recommended substitution? Or do I just up the sweetener and omit the dates altogether?
Hi Mary, we have a date-free version here. Hope that helps!
chris atkinson says
I don’t have a nut allergy, but I’m sure those who do, avoid tahini, as it’s made from sesame seeds. Should this recipe be classed as “nut-free”?
Denise says
Seeds are a separate category from nuts. Many people allergic to nuts are not allergic to seeds.
Emily says
Delish! Used deglet dates instead of medjool. Will definitely make again.
Yay! Thank you for the lovely review, Emily! xo
Lesley says
I love the idea, I’ve got everything at home but Medjool dates, instead I happen to have Deglet Nour dates. Could I replace Medjool with Deglet Nour?
Thanks, can’t wait to try them!
Yes, that should work. Hope you love them, Lesley!
Alex says
Just made these – in my experience tahini, in sweet treats especially, has been a little hit and miss. Getting the ratio to other ingredients right in order to balance out the flavour has been tricky, but these nailed it! I may have added a little vanilla, and cacao nibs for crunch because of personal preference, but nonetheless, they came out great!
Whoop! We’re so glad you enjoyed them, Alex. Thank you for sharing! xo
Theresa says
Although these bars are nut free, people with nut allergies should proceed with caution because of the tahini which is ground sesame seeds. Some people with nut allergies must avoid sesame seeds. Fortunately I do not have nut allergies and these look delicious. Will definitely give them a go. Thanks for the recipe.
Anne says
I love when you post recipes and I have all of the ingredients in my pantry. I love it more when I make the recipe and it is DELICIOUS 😋. I LOVE these chocolate bars. Just enough sweetness. DEEEE-LICIOUS.
Amazing! We’re so glad you had the ingredients and enjoyed the recipe, Anne! Thank you for sharing! xo
Natalie says
OMG SO GOOD.
Yay! We’re so glad to hear it, Natalie! xoxo