All of my favorite ingredients loaded into one bar! These Chewy Dark Chocolate Tahini Date Granola Bars have everything you want in a hearty and flavor packed granola bar. Soft and chewy, loaded with pistachios and hazelnuts and melded together with a sweet tahini and date sauce.
A granola bar that is loaded with Middle Eastern ingredients and flavors. Classic store bought granola bars are primarily made with almond or peanut butter. I wanted to create a bar that melds together all the rich and delicious ingredients of the Middle East like, pistachios, dried apricots, dates and tahini. Something you won't find at the grocer and fully customizable to your liking.
Simply sweetened with honey and date puree, they are a great balanced sweet breakfast option. They would pair great with another quick grab and go breakfast, my za'atar egg bites which are delightful and a great balance to the hint of sweetness from the granola bars.
Ingredients
The ingredients make these bars a taste of the Middle East. Loaded with dates, tahini, pistachios, cardamom and sesame seeds, they really pack an exquisite flavor.
- Medjool Dates - Any type of dates will work with these bars but I enjoy the flavor of Medjool dates.
- Dried Apricots - Apricots are such a common used fruit in Arab desserts, especially dried apricots. It's a nice flavor as they are both sweet and tart.
- Pistachios - Pistachios are common in Arab desserts and a lovely change in these bars.
- Hazelnuts - While I love almonds in granola bars, I went with hazelnuts as an ode to Oregon but also since my oldest daughter is allergic to almonds, hazelnuts were a delicious addition. You can certainly use almonds in their place.
- Toasted Sesame Seeds - In addition to our nuts, we're adding some toasted sesame seeds which brings out that tahini flavor even more.
- Old-Fashioned Oats - Simple old-fashioned oats, you can use a gluten free variety if you need that for yourself.
- Tahini - Our nutty flavor comes from pure tahini.
- Honey - Sweetness from the honey and our dates.
- Olive Oil - A bit of a binder
- Flax Eggs - Ground flax seeds combined with water not only add a bit of extra ump but helps to bind the bars.
- Cinnamon & Cardamom - ground spices for flavor
- Salt
- Vanilla extract
- Dark Chocolate
See recipe card for quantities.
Instructions
These bars come together rather quickly and you'll enjoy them all week.
Step 1: Begin by preheating your oven to 350 degrees Fahrenheit and place your chopped pistachios and hazelnuts onto a small sheet pan. Roast for 5 minutes until just fragrant. Set aside and leave oven on.
Step 2: Place your dates into a small blender or food processor with HOT water and blend until mostly smooth. It's ok if there are still lumps. Set aside.
Step 3: Add your oats, toasted nuts, sesame seeds, dried apricots, cinnamon, cardamom, salt and flax egg into a large bowl. Set aside.
Step 4: Place your pureed dates, tahini, honey, olive oil and vanilla into a small saucepan and warm on medium-low heat for 3-4 minutes until warm and combined. Pour into your dry oat mixture and mix until fully combined.
Step 5: Line a 9x13 pan with parchment paper and pour your granola mixture. Press until fully flat and fills the entire pan. You want to press as firmly as possible to really get the bars to adhere. Bake for 35-40 minutes until golden brown.
Step 6: While your bars bake, chop your chocolate (if chopping) and set aside. Once your bars come out of the oven, while hot, add your chopped chocolate or chocolate chips on top. Allow the heat melt the chocolate then spread into an even layer.
Step 7: Finally, top with flake sea salt and additional toasted sesame seeds.
Step 6: Place in the freezer to fully set and harden, about 30 minutes. Then remove and cut into bars. Store on the countertop for 2-3 days or for best results, in the fridge for up to 2 weeks.
These bars have a nice chewy texture. I like storing them in the fridge and pull out when I need one. Wrap them with parchment paper for a grab and go treat.
Storage
These can be stored in a sealed container on the countertop for several days or for best results in the fridge for several weeks.
You can also wrap each bar and then place in a ziplock bag and freeze. A great make ahead treat.
Why We Love This Recipe
The perfect granola bar does exist - chewy, filled with incredible ingredients and an elevated flavor profile. With a play on a traditional peanut butter granola bar, these Chewy Dark Chocolate Tahini Date Granola Bars give a whole different flavor profile that is unexpected and delicious!
If you try making these Chewy Dark Chocolate Tahini Date Granola Bars, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen, I love resharing your photos! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Chewy Dark Chocolate Tahini Date Granola Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 small bars 1x
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern, American
Description
These Chewy Dark Chocolate Tahini Date Granola Bars pack great flavor with ingredients and spices from the Middle East - pistachios, apricots, dates, tahini and cardamom make these the ultimate elevated granola bar.
Ingredients
- ¾ cup pistachios, 100 grams - can use salted or unsalted
- ¾ cup hazelnuts, chopped - 100 grams
- 10 ounces Medjool Dates - 287 grams, about 24 large pitted Medjool dates. If using other types of dates, use weight measurements
- 3 cups Old Fashioned Oats - 275 grams
- 1 cup dried apricots, chopped - 175 grams
- 1 Tablespoon ground flax seed + 2 Tablespoons water (flax egg)
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt - kosher, if using table salt, cut in half
- 3 Tablespoons toasted sesame seeds + extra for topping
- ½ cup tahini - 125 grams
- ½ cup honey - 150 grams
- 2 Tablespoons olive oil
- 1 Tablespoon vanilla extract
- 8 ounces dark chocolate - chopped or chips
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit and place your chopped pistachios and hazelnuts onto a small sheet pan. Roast for 5 minutes until just fragrant. Set aside and leave oven on.
- ¾ cup pistachios, 100 grams - can use salted or unsalted
- ¾ cup hazelnuts, chopped - 100 grams
- Place your dates into a small blender or food processor with 3 Tablespoons HOT water and blend until mostly smooth. It's ok if there are still lumps. Set aside.
- 10 ounces Medjool Dates - 287 grams, about 24 large pitted Medjool dates. If using other types of dates, use weight measurements
- 3 Tablespoons HOT water - I boil in the microwave or instant tea pot
- Add your oats, toasted nuts, sesame seeds, dried apricots, cinnamon, cardamom, salt and flax egg into a large bowl. Set aside.
- Toasted nuts from step 1
- 3 cups Old Fashioned Oats - 275 grams
- 1 cup dried apricots, chopped - 175 grams
- 1 Tablespoon ground flax seed + 2 Tablespoons water (flax egg)
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt - kosher, if using table salt, cut in half
- 3 Tablespoons toasted sesame seeds
- Place your pureed dates, tahini, honey, olive oil and vanilla into a small saucepan and warm on medium-low heat for 3-4 minutes until warm and combined. Pour into your dry oat mixture and mix until fully combined.
- pureed date mixture from step 2
- ½ cup tahini - 125 grams
- ½ cup honey - 150 grams
- 2 Tablespoons olive oil
- 1 Tablespoon vanilla extract
- Line a 9x13 pan with parchment paper and pour your granola mixture. Press until fully flat and fills the entire pan. You want to press as firmly as possible to really get the bars to adhere. Bake at 350 degrees Fahrenheit in the upper ⅓ of your oven for 35-40 minutes until golden brown.
- While your bars bake, chop your chocolate (if chopping) and set aside. Once your bars come out of the oven, while hot, add your chopped chocolate or chocolate chips on top. Allow the heat melt the chocolate then spread into an even layer.
- 8 ounces dark chocolate - chopped or chips
- Finally, top with flake sea salt and additional toasted sesame seeds.
- flake sea salt - I like using Malden
- extra toasted sesame seeds
- Place in the freezer to fully set and harden, about 30 minutes. Then remove and cut into bars. Store on the countertop for 2-3 days or for best results, in the fridge for up to 2 weeks. You may also wrap and freeze bars.
Notes
- Be sure to press your granola mixture into your parchment lined pan to ensure everything sticks and adheres to each other for a firmer bar.
- If you need to make gluten free, use certified gluten free oats.
- You can swap out any of the nuts or dried fruit to work with what you have or your preferences.
- The chocolate is optional but in my opinion, the best part that really makes these!
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