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Snack

Cocoa and Tahini Oat Bars

A no-bake tray of dates, tahini, cocoa and gluten-free oats with pumpkin seeds through it. No milk and no nuts. 224 kcal a bar.

Calories
224kcal
Protein
6g
Fat
8g
Carbs
32g

Per serving, makes 6. 15 minutes of work, then 2 hours in the fridge. Published 8 September 2026.

Allergens

  • Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Gluten-free oats120 g

    Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.

  • Medjool dates8 dates, about 160 g

    Stoned weight.

  • Tahini40 g (a scant 3 tbsp)
  • Cocoa powder4 tsp, about 12 g
  • Pumpkin seeds30 g
  • SaltA good pinch
  • Water2 tbsp

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Method

  1. Line a 450 g loaf tin with baking paper. Pit the dates and blitz them with the tahini, cocoa, salt and two tablespoons of water until smooth.

  2. Stir the oats and pumpkin seeds into the paste in a bowl. It is stiff work; use the back of a spoon and keep going until there are no dry oats.

  3. Press into the tin as firmly as you can, chill for two hours and cut into six.

Worth knowing

  • Salt is doing more here than it looks. Dates and tahini together are cloying without it.
  • Ordinary oats work if gluten is not a concern. Sunflower seeds can stand in for pumpkin seeds with barely any change to the figures.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.