Introduction
Ditch the expensive, store-bought bars and elevate your snack game with these sophisticated Salted Tahini Chocolate Protein Bars. This recipe marries the earthy, rich notes of sesame tahini—a staple of Middle Eastern cuisine—with intense cocoa powder and a sprinkle of flaky sea salt. Unlike many overly sweet protein bars, these offer a balanced, complex flavor profile. They are incredibly easy to make, require absolutely no baking, and are perfect for fueling a workout or satisfying a healthy chocolate craving.
Ingredients
- Rolled Oats (quick or old-fashioned): 1 cup (100g)
- Chocolate Protein Powder (whey or plant-based): 1 cup (120g)
- Unsweetened Cocoa Powder: ¼ cup (30g)
- Creamy Tahini: ½ cup (120g)
- Maple Syrup (or honey): ¼ cup (60ml)
- Milk (dairy or non-dairy, or water): 2–4 tablespoons (30–60ml)
- Vanilla Extract: 1 teaspoon (5ml)
- Flaky Sea Salt (for topping): ½ teaspoon (2g)
Step-by-step Preparation
- Prepare the Pan: Line an 8×8 inch (20×20 cm) baking dish or loaf pan with parchment paper, leaving an overhang on the sides. This makes removal significantly easier.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, chocolate protein powder, and cocoa powder until thoroughly combined and there are no clumps of protein powder remaining.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together the tahini, maple syrup (or honey), and vanilla extract until smooth and creamy. If your tahini is very thick, you can gently microwave the mixture for 10-15 seconds to make it easier to pour.
- Form the Dough: Pour the wet mixture into the dry ingredients. Mix with a spatula or wooden spoon until a thick, crumbly dough forms. Slowly add the milk (1 tablespoon at a time) until the mixture is sticky enough to hold together when pressed, but not overly wet or mushy. The consistency should resemble cookie dough.
- Press and Chill: Transfer the mixture to the prepared pan. Use the back of a measuring cup or a flat spatula to press the mixture down very firmly and evenly across the pan. The firmer you press, the less likely the bars are to crumble when cut. Sprinkle the top evenly with flaky sea salt.
- Set the Bars: Place the pan in the refrigerator and chill for at least 2 hours, or until the bars are completely firm. No cooking time is required.
- Cut and Serve: Once set, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and cut into 8 large bars or 12 smaller squares.
Nutritional Information
Based on 8 servings, each bar contains approximately 240-260 calories, 15g of protein, 10g of healthy fats (primarily monounsaturated fats from tahini), and 5g of fiber. Tahini is an excellent source of calcium and healthy sesame lignans, while the oats provide sustained energy and digestive support.
Storage
Store the finished Salted Tahini Chocolate Protein Bars in an airtight container. They maintain their best texture when stored in the refrigerator for up to 10 days. For longer storage, wrap individual bars tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 2 months; thaw at room temperature for 15 minutes before enjoying.
Conclusion
These bars are a testament to how delicious and satisfying healthy snacking can be. For an extra decadent treat, melt 2 tablespoons of dark chocolate chips with a teaspoon of coconut oil and drizzle it over the bars before chilling. If you prefer a nuttier flavor, swap half of the tahini for almond butter. Enjoy these bars as a quick breakfast on the go, a mid-afternoon pick-me-up, or the perfect post-run recovery snack.