There is no fancy equipment needed to make these sesame crunch bars. They are gluten free, dairy free and nut free.
Using both tahini and sesame seeds makes sure these bars are packed with nutrition. The puffed quinoa not only adds a great crunch but is great for fibre and a bit of protein. They are studded with chopped dates for a little hint of sweetness.
One of the best things about these bars is how incredibly simple they are to make. They only take 10 minutes (plus chilling time). They’re perfect for snack prep, lunchboxes, or as an easy dessert when you’re craving something sweet.
Why You’ll Love These Sesame Crunch Bars
Simple Ingredients – Made with just 5 whole-food ingredients.
Nutrient-packed – Loaded with healthy fats, and essential vitamins and minerals
Nut free – Made with seeds and seed butter rather than nuts
Naturally sweet – I use a very dark chocolate and just sweeten with dates
Gluten-free & dairy-free – Suitable for various diets
Great for meal prep – Store in the fridge for a convenient, healthy snack or dessert
Frequently Asked Questions (FAQs) About Sesame Crunch Bars
1. Can I use another sweetener instead of Medjool dates?
Yes! If you don’t have Medjool dates, you can substitute them with raisins or figs. Alternatively, if you prefer them less sweet, leave the dates out.
2. Can I use regular quinoa instead of puffed quinoa?
No, regular quinoa won’t work in the same way, as it needs to be cooked. Puffed quinoa adds a light, crispy texture. If you can’t find it, you can try substituting with puffed rice or finely crushed rice cakes.
3. Can you make the bars in one large tin and cut into slices?
Yes, you can. Use a sharp knife and run it under hot water before slicing the bars.
4. Are these bars gluten-free?
Yes! This recipe is naturally gluten-free.
What ingredients do you need for a sesame crunch bar:
- Dark chocolate
- Puffed quinoa
- Tahini
- Sesame seeds
- Medjool dates
Dark Chocolate
Rich in antioxidants, dark chocolate (at least 70% cocoa) is known for its health benefits. It also contains magnesium, iron and copper.
Puffed Quinoa
Quinoa is a complete protein, meaning it contains all nine essential amino acids. When it’s puffed up (like puffed rice), it makes the quinoa lovely and crunchy. Quinoa is also high in fibre, which supports digestion and helps keep you feeling fuller for longer. I buy mine ready puffed.
Tahini & sesame seeds
Made from ground sesame seeds, tahini is a great addition to chocolate recipes. It contains so many nutrients, including calcium, magnesium, and healthy fats. It’s a fantastic plant-based source of protein too. Adding whole sesame seeds, as well as tahini, adds to the crunch!
Medjool Dates
Adding in a few chopped Medjool dates provides a natural sweetness whilst also being high in fibre, potassium, and antioxidants. Dates are refined sugar free and provide little pockets of sweetness in the bars.
Storage Instructions
These bars store well, making them a great option for snacks throughout the week.
Here’s the best way to keep them fresh:
- In the Fridge: Store them in an airtight container for up to 10 days.
- In the Freezer: They’ll last for up to three months when stored in the freezer. You can eat straight from the freezer or let them defrost slightly before eating.
- Room Temperature: If you prefer them slightly softer, you can keep them in a cool, dry place for up to five days, but they last better when refrigerated.
Recipe Tips
Use high-quality dark chocolate – opt for a chocolate with at least 70% cocoa content to get the best flavour and health benefits.
Toast the sesame seeds – Lightly toasting the sesame seeds enhances their nutty flavour and makes them even more delicious.
Don’t overheat the chocolate – Melt the chocolate slowly over a double boiler or in short bursts in the microwave to prevent it from burning.
Use one large tray – If you don’t have the silicone trays you can use one large 20cm square tray (then cut into bars).
Customise your bars – Feel free to add extras like chopped nuts, coconut, or even a pinch of sea salt for extra depth of flavour. Just remove some of the sesame or quinoa in the same quantity.
If you enjoyed these Sesame Crunch Bars, why not try these other recipes:
Sesame Crunch Bars
Equipment
Ingredients
- 1 cup puffed quinoa (25g)
- 1½ cup dark chocolate (225g)
- ⅓ cup tahini (80g)
- 6 soft medjool dates
- ¼ cup sesame seeds plus a few more for the topping (35g)
Instructions
- Preheat the oven to 180C/350F. Put the puffed quinoa on a baking tray. Bake for 5-6 mins to lightly toast (it makes the bars extra crunchy).
- Whilst the quinoa is in the oven, melt the chocolate in a bowl over a pan of hot water. Chop the dates into small chunks.
- Add the dates, sesame seeds and tahini into the melted chocolate and mix well. Once the quinoa is ready, add this too. Mix well to combine everything.
- Spoon the mixture into a silicone bar tray (or a regular baking tray). Press down firmly. Sprinkle over more sesame seeds and leave in the fridge for an hour to set.
- Once they are hard you can pop out of the tray.
Notes
- For best results, store in the fridge and they will last for about 10 days.
- Ideally, use at least 70% cocoa solids dark chocolate.
- For ease, I buy the quinoa ready-puffed.
Can I use cocoa powder instead of chocolate, and what can be an alternative for tahini
Hi, you can definitely replace the tahini with something like almond or peanut butter. The chocolate can’t really be replaced I’m afraid.
Make your own chocolate with cocoa powder and coconut oil. I forget the proportions.
Have a look at my no bake brownie recipe – it has a homemade chocolate there. You’d just need to increase the quantities.
I forgot to include maple syrup when making your own chocolate 😉