There’s something irresistibly rich and satisfying about these No Bake Chocolate Tahini Brownies Recipe — fudgy, nutty, and decadently chocolatey, yet surprisingly good-for-you. Trust me, once you try these, you’ll want to keep a batch in the freezer at all times!
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Why You'll Love This Recipe
I honestly didn’t expect much when I first whipped these up, but wow — they nailed that perfectly rich brownie experience without ever turning on the oven! Plus, they’re naturally gluten-free and packed with wholesome ingredients.
- Quick and Easy: Ready in just 15 minutes, these treats are perfect for last-minute cravings.
- Healthy Indulgence: Made with almond flour, cacao, and dark chocolate tahini for a nutrient boost.
- No Baking Required: Perfect for hot days or when you don’t want to heat up the kitchen.
- Versatile and Vegan: Easily adaptable—you can swap nut butters or sweeteners to your liking.
Ingredients & Why They Work
I like to keep the ingredient list simple but flavorful, focusing on pantry staples that bring both nutrition and delicious taste. When you’re shopping, look for good-quality tahini and cacao powder—those make a huge difference here!
- Dark chocolate tahini: This is the star of the show, adding creamy texture with a subtle cocoa twist. If you can’t find it, almond or cashew butter work great too.
- Pure maple syrup: A natural sweetener that blends seamlessly without overpowering the chocolate flavor.
- Almond flour: Adds a subtle nuttiness and keeps these brownies gluten-free and tender.
- Cacao powder: Gives that rich, deep chocolate flavor without extra sugar.
- Vegan chocolate chips: Melted for that irresistible, glossy coating that makes every bite extra special.
Make It Your Way
One of the best things about this No Bake Chocolate Tahini Brownies Recipe is how easily you can tweak it to fit your taste and pantry staples. Feel free to play around with flavors and textures to make these treats uniquely yours!
- Swap the Nut Butter: If you don’t have dark chocolate tahini on hand, try almond butter or cashew butter for a milder, nutty twist. Peanut butter adds a rich and familiar flavor that’s always a crowd-pleaser.
- Sweetener Switch-Up: Maple syrup is my go-to for that lovely natural sweetness, but you can also experiment with honey, agave, or date syrup depending on what you have and your preferred level of sweetness.
- Shape It Your Way: I love using silicone molds because they give the brownies a perfect shape with minimal fuss, but rolling the mixture into balls works just as well—great for a grab-and-go snack!
- Seasonal Add-Ins: For a festive flair, try adding a pinch of cinnamon or a few chopped pecans into the dough before shaping. It’s a warm touch that pairs beautifully with chocolate and tahini.
Step-by-Step: How I Make No Bake Chocolate Tahini Brownies Recipe
Step 1: Blend Tahini and Maple Syrup for a Smooth Base
Start by scooping ½ cup of dark chocolate tahini into a large mixing bowl. Pour in ⅓ cup of pure maple syrup, then stir them together gently but thoroughly until you have a smooth, glossy mixture. This sweet, chocolatey base smells amazing and sets the stage for the rest of the ingredients—take a moment to enjoy that rich aroma!
Step 2: Mix in Almond Flour and Cacao Powder
Next, add 1 cup of almond flour along with ¼ cup of cacao powder to your tahini syrup blend. Use a sturdy spoon or spatula to fold the dry ingredients in, making sure everything is evenly combined. The mixture should come together into a soft, slightly sticky dough. It’s balanced perfectly — not too dry and not overly wet — so it holds its shape well.
Step 3: Shape and Chill the Brownies
Transfer your dough into silicone molds if you have them, pressing down firmly to create defined brownie shapes. Don’t worry if it’s a little sticky—that’s the sign of a great texture here. No molds? No problem! Roll the dough into small balls with your hands for a bite-sized alternative. Pop the shaped dough pieces into the freezer for a few minutes while you melt the chocolate chips.
Step 4: Coat Each Brownie in Melted Vegan Chocolate
While the brownies firm up, melt ½ cup of vegan chocolate chips gently—either with a double boiler or in short bursts in the microwave, stirring often to avoid burning. Once melted, quickly dip each brownie or ball into the chocolate until fully coated. Place the dipped pieces carefully onto parchment paper to avoid sticking and to keep your countertop tidy.
Step 5: Chill and Customize with a Sprinkle of Sea Salt
Before the chocolate sets, sprinkle a little flakey sea salt on top for that incredible sweet-savory contrast—this step is optional but highly recommended. Then, pop the brownies back in the freezer until the chocolate coating hardens and the treats are firm, about 10 minutes. Once chilled, they’re ready to enjoy—deliciously cold, rich, and satisfying.
Top Tip
These tips will help you get the best texture and flavor from your No Bake Chocolate Tahini Brownies Recipe, making the process smooth and enjoyable!
- Room Temperature Ingredients: Make sure your dark chocolate tahini is at room temperature so it blends smoothly with the maple syrup, avoiding any lumps in the batter.
- Freezing Time: Don’t rush the chilling step! Allowing the brownies to firm up in the freezer before coating and after dipping ensures a perfect bite and avoids melting the chocolate coating.
- Even Coating Technique: Use a fork or dipping tool to coat the brownies in melted vegan chocolate, gently tapping off the excess. This helps get a thin, even chocolate shell without clumps.
- Avoid Overmixing: When adding the almond flour and cacao powder, mix just until combined to keep the brownies tender and not dense.
How to Serve No Bake Chocolate Tahini Brownies Recipe
Garnishes
Sprinkle a pinch of flakey sea salt or crushed toasted nuts like almonds or pistachios over the chocolate coating to add a delightful crunch and balance the sweetness. You can also dust a little extra cacao powder for a rich, visual touch.
Side Dishes
These brownies pair beautifully with fresh berries or a dollop of coconut whipped cream for a refreshing contrast. For a hearty snack, serve alongside a warm cup of herbal tea or your favorite plant-based milk for a comforting treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover No Bake Chocolate Tahini Brownies in an airtight container in the refrigerator. They’ll stay fresh and firm for up to 5 days.
Freezing
To keep brownies longer, freeze them in a single layer on a parchment-lined tray, then transfer them to a freezer-safe container or zip-top bag. They’ll maintain their quality for up to 3 months. Thaw in the fridge before enjoying.
Reheating
Since these brownies are best enjoyed chilled, there's no need to heat them. If you prefer them slightly softer, simply let them sit out at room temperature for 10–15 minutes before serving.
Frequently Asked Questions:
Absolutely! If you don’t have dark chocolate tahini, almond, cashew, or peanut butter work wonderfully and provide a similar creamy texture and richness.
Yes, they’re naturally gluten-free thanks to the almond flour and the lack of traditional flour in the recipe, making them safe for those avoiding gluten.
This No Bake Chocolate Tahini Brownies Recipe takes just 5 minutes to prep and another 10 minutes to finish, totaling 15 minutes from start to finish.
Yes! You can swap maple syrup for honey, agave, or date syrup—choose whichever sweetener you prefer or have on hand.
Final Thoughts
I hope this No Bake Chocolate Tahini Brownies Recipe becomes your go-to for an easy, healthy dessert that satisfies those chocolate cravings without any fuss. With simple ingredients, quick prep, and no oven required, it’s pure joy in every bite. Give yourself permission to indulge without guilt and share this treat with friends and family—they’ll be asking you for the recipe in no time!
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No Bake Chocolate Tahini Brownies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and easy No Bake Brownies made with dark chocolate tahini, almond flour, and cacao powder, coated in melted vegan chocolate chips. These healthy, gluten-free treats come together quickly without any baking required, perfect for a guilt-free dessert or snack.
Ingredients
Main Ingredients
- ½ cup dark chocolate tahini
- ⅓ cup pure maple syrup
- 1 cup almond flour
- ¼ cup cacao powder
- ½ cup vegan chocolate chips (melted)
Instructions
- Mix Tahini and Syrup: In a large mixing bowl, combine the dark chocolate tahini and pure maple syrup until smooth and well blended.
- Add Dry Ingredients: Stir in the almond flour and cacao powder into the tahini mixture until everything is evenly incorporated, forming a cohesive dough.
- Shape the Brownies: Transfer the dough into silicone molds to form brownie shapes, pressing down firmly. Alternatively, roll the dough into small balls if molds are unavailable. Place the shaped dough in the freezer for a few minutes to firm up while melting the chocolate chips.
- Coat with Chocolate: Dip each brownie or ball into the melted vegan chocolate, ensuring an even coating. Place the coated brownies on a parchment-lined tray.
- Finish and Chill: Optionally sprinkle flakey sea salt on top for a flavor contrast. Return the brownies to the freezer until the chocolate coating hardens and brownies are firm. Enjoy chilled!
Notes
- Use any nut butter if dark chocolate tahini is unavailable, such as almond, cashew, or peanut butter.
- Sweeteners like honey, agave, or date syrup can replace maple syrup as alternatives.
- Silicone molds help achieve uniform shapes but are optional; rolling into balls works well too.
- Store leftovers in the refrigerator or freezer to maintain freshness and firmness.
- Sprinkling sea salt adds a nice balance to the sweetness, but can be omitted if preferred.
Nutrition
- Serving Size: 1 piece
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg

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