No Bake Chocolate Chip Tahini Cookie Dough Bars
Today we are making No Bake Chocolate Chip Tahini Cookie Dough Bars! Any cookie dough recipes get me super excited – from using this flavor in cheesecakes, ice cream, pie or these no-bake energy bars, cookie dough is where it’s at! But eating raw dough all the time isn’t ideal, as it traditionally contains raw eggs and raw flour (little me didn’t care, but as I’ve grown older the raw eggs and flour is just not it every week)!
But this recipe is a healthy treat you can eat every week, that tastes like cookie dough! You can make these bars at home without any animal products (no dairy or eggs), no soy, no eggs and no nuts! They eliminate all the top allergens, to make it friendly for many dietary restrictions.
These bars are made of a few basic ingredients such as dates, tahini and oats, studded with chocolate chips for an amazing recipe that will leaving you making multiple batches! To make these, you need just one blender and a handful of ingredients, which is ideal for a hassle-free recipe.
Why You’ll Love These No Bake Chocolate Chip Tahini Cookie Dough Bars
Raw Cookie Dough Flavor: These cookie dough bars deliver the irresistible taste of raw cookie dough in a healthier and safer-to-eat form. The combination of creamy tahini, natural sweeteners, and a hint of vanilla creates a luscious cookie dough taste that will transport you back to your childhood days of sneaking spoonfuls of dough from the mixing bowl!
Satisfying Texture: The texture of these bars is a delightful balance of crunchy and chewy, with the chocolate chips adding an addictive crunch.
Perfect for All Ages: The raw cookie dough flavor combined with the delightful crunch of chocolate chips appeals to kids and adults alike. It’s a delightful dessert that everyone in the family can enjoy, making it an excellent option for parties (cut these into cookie dough squares!), gatherings, or a simple afternoon snack. This recipe is easy to get kids into eating a healthier version of dessert!
Healthier Ingredients: Unlike traditional cookie dough, these bars are made with wholesome, nourishing ingredients. Tahini, which is rich in healthy fats and vitamins, serves as the base, while natural sweeteners provide the sugar, such as dates. You can enjoy these treats without worrying about consuming raw eggs or unhealthy processed ingredients.
Substitutions
Medjool Dates: Use pitted Deglet Noor dates if Medjool aren’t available. Medjool dates are large, soft and caramel-like, which are perfect for blending in no bake bars!
Tahini: Tahini is a nut-free liquid binder, which should use just pure sesame seeds on the ingredient label. Almond butter, cashew butter or even peanut butter can be used instead. Although the taste will very with different nut and seed butters.
Oats: Measure out quick-cooking or rolled oats, which will be ground up in a spice grinder to make oat flour before using in the recipe. Do not use steel-cut oats, as they will be difficult to blend for this recipe, and the texture won’t be the same. For those with a gluten allergy, look for certified gluten-free quick-cooking or rolled oats.
Maple Syrup: Use pure maple syrup or agave nectar. Coconut nectar, brown rice syrup or date syrup may be possible liquid sweetener substitutes. However, the taste will vary in the final recipe.
Pure Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t be labeled as extract.
Vegan Chocolate Chips: Check the ingredient list to make sure there are no added milk products in the chocolate chips (so they are vegan). For best results, use semisweet chocolate chips. For a slightly more bitter (and lower in sugar) option, use dark chocolate chips.
There are even companies that make sugar-free chocolate chips using sweetener alternatives, to avoid refined sugars here. For completely raw chocolate chips, use raw cacao nibs!
No Bake Chocolate Chip Cookie Dough Bars Recipe Notes
- Top these bars with slivered almonds before refrigerating, for an added crunch!
More No Bake Desserts You’ll Love
Almond Sea Salt & Dark Chocolate Kind Bars
Single-Serving Marshmallow Brownie
If you make these No Bake Cookie Dough Bars, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No Bake Chocolate Chip Tahini Cookie Dough Bars
Equipment
- High-speed blender or food processor
Ingredients
- ⅔ cup Medjool dates pitted
- ⅓ cup dry rolled oats blended into a powder after measuring
- 1 tbsp pure maple syrup
- 1 tbsp tahini
- ¼ tsp vanilla extract
- pinch pink salt
- ¼ cup vegan semisweet chocolate chips add-in
- ⅓ cup vegan semisweet chocolate chips optional chocolate topping
Instructions
- Blend together all ingredients, except the chocolate chips, in a food processor until a dough forms.
- Turn off the machine and mix in the ¼ cup chocolate chips by hand.
- Line a baking tray with parchment paper or a baking sheet. Press down the dough medium-thick into the tray to make 6 bars. If the tray isn't the exact size for the amount of dough made, it can still work – the dough won't spread.
- Optional (extra time required): In a small saucepan over low heat, melt about a third cup of chocolate chips, if desired as topping. Constantly stir the mixture, and pour the melted chocolate in an even layer over the bars once fully melted.
- Refrigerate the bars for an hour.
- Remove from the refrigerator. Using a pizza cutter, cut into 6 even bars. Enjoy!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to two weeks.
