The Best Double Chocolate Tahini Squares (Gluten Free, Vegan)

Prep: 50 minutesCook: 0 minutesTotal: 50 minutes
Yield: 6 to 9 Category: Desserts
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My delicious no bake Double Chocolate Tahini Squares are a really indulgent tasting dessert despite being made with nutrient dense ingredients.

I created this recipe after the success of my Double Chocolate Peanut Butter Squares as I wanted to provide a delicious nut free version. Initially I was unsure I would be able to create a version that was similar because nuts were in three of the four layers, however, after creating a similar no bake biscuit base using coconut flour, which can be found in my Double Chocolate Bounty Squares, I realised it would be pretty easy!

These are suprisingly simple to make despite there being three layers as each is comprised of just a couple of ingredients. The preparation time noted is 50 minutes, which may seem excessive, however this also includes the time needed for the bars to set. In reality these bars only take 10 minutes to construct.

I like these bars made with a dairy free milk chocolate alternative, however, if you wanted you could swap this for a white or dark style chocolate instead. Simply keep the method the same and melt whichever you decide to use with some coconut oil using a Bain-Marie method. It is possible to create the top layer using just melted chocolate, however, by omitting the coconut oil you will need to use more of the chocolate and it will form a hard shell when set making it harder to cut.

I tend to use a small brownie tray lined with parchment paper when making these, (8″ x 8″), however, you could make them using a muffin tray or loaf tin, etc, instead if needed. Just keep in mind that the shape of the tin may affect not only the amount this recipe yields, but the thickness of each layer too.

This recipe is quicker if you place the bars in the freezer to set between layers but you could use the refrigerator instead if needed. Whichever you use ensure the tray lays flat otherwise the layers will shift and one side of the dessert will have a thicker layer of tahini and chocolate. Once set, I like to keep these in the refrigerator but you can store them in the freezer if you want to extend their shelf life, just allow a few minutes to thaw out before eating.

If you like the combination of tahini and chocolate found in these Double Chocolate Tahini Squares you may also like my No Bake Chocolate Tahini Cookies, my Sneaky Tahini Brownies or my No Bake Tahini Cookie Dough Bites which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 3/4 cup tahini
  • 130g 1/2 cup + 3 tbsp dairy free milk chocolate
  • 110g 1/2 cup + 1 tbsp coconut oil
  • 100g 3/4 cup + 3 tbsp coconut flour
  • 50ml 2 tbsp + 2 tsp maple syrup
  • 40g 1/4 cup + 2 tbsp cocoa powder


  1. Melt 60g coconut oil and, once cooled, add to a large mixing bowl along with the cocoa powder and coconut flour. Mix well until the ingredients come together and a crumb forms
  2. Tip the mixture out onto a tray lined with parchment paper, I use an 8" x 8" brownie tray, and use the back of a spoon to press down on top of the mixture, ensuring it reaches into each of the corners and is smooth on top
  3. Melt the tahini, maple syrup and 40g of the coconut oil together in a small saucepan over a low heat. Once the ingredients have come together and a smooth glossy mixture has formed, remove from the heat and set to the side to cool
  4. Once the mixture has started to cool, pour it over the chocolate coconut flour crumb, using the back of a spoon or a knife to ensure the mixture reaches into each corner and is evenly distributed across the top of the tray. Place the tray in the freezer to set for fifteen minutes
  5. Melt the chocolate and remaining coconut oil together using a Bain-Marie method. Once a glossy mixture forms pour this over the top of the now set tahini layer. Use the back of a spoon or a knife to ensure the mixture reaches into each corner and is evenly distributed across the top of the tray
  6. Return the tray to the freezer for another ten minutes to allow the chocolate layer to set before slicing into squares


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