These no bake tahini fig bars are chewy, nutty (without any nuts) and loaded with powerhouse ingredients. Make a batch on the weekend and have a delicious, healthy snack all week long. Nut free and dairy-free.

Slices of tahini fig bars topped with chocolate, slices on a cutting board and surrounded by pumpkin seeds and dried figs.

I think I’m most successful with my health goals when I have food prepped and ready for the week. Even as a health coach, it can be difficult to resist temptations when I don’t have healthy options on hand. I tend to reach for easy, convenience foods that don’t make me feel as well. But lately I’ve been really good with my batch cooking on Sundays, which is my favorite way to meal prep. I prep a bunch of different items — like grilled chicken, a quinoa salad and some roasted veggies — so when it comes time to eat, I can throw together all the components and make a quick salad or bowl. Healthy eating is really that simple!

When it comes to snacks, I have become hooked on fresh veggies (like carrot chips, mini bell peppers, cucumbers, cherry tomatoes and celery) with dip (usually hummus or Bolthouse Farm’s cilantro avocado dressing). It’s amazing how satisfying crunchy veggies with dip can be. I typically chop some of the veggies in advance and place them front and center at eye level in the fridge so when I open it up, it’s the first thing I see and grab. This little trick works like a charm for healthy snacking.

Hand picking up a tahini fig bar topped with chocolate. Other slices are on the cutting board. Oats and pumpkin seeds are sprinkled around.

However, I’ll admit sometimes I’m craving something a little more substantial and errr… chocolatey. So recently I created these tahini fig bars, which are basically like the fruit and nut granola bars you’d find at the store, but homemade (no yucky additives!) and filled with fig tahini goodness. They are the perfect bar to prep on the weekend and have all week long. Plus, they’re no bake and can be whipped up in no time.

Tahini Fig Bar Ingredients

Let’s break down the key ingredients in the recipe:

  • Old fashioned rolled oats – Rolled oats are my oat of choice for these bars because they absorb a good amount of liquid and hold their shape during the mixing process. All oats are naturally gluten-free, but they are also one of the top foods that are contaminated in processing, so look for designated gluten-free oats if needed. I usually buy the Bob’s Red Mill gluten-free rolled oats.
  • Dried figs – You can find dried figs in most major grocery stores (even Target and Costco). If you can’t find them at your usual store, look for them at a natural foods store. Tip: they are typically found by the dried fruit. Figs are high in fiber and packed with powerhouse antioxidants, vitamins and minerals.
  • Pepitas – Also known as pumpkin seeds, pepitas are a great source of healthy fats and protein. Again, these should be at most major grocery stores in the seed and nut aisle or in the bulk bins, but if you have trouble, head to your local health foods store!
  • Tahini – If you saw my tahini recipe post, you’ll know that I’m in love with tahini and I love making recipes with it — everything from this garlicky kale salad to these chocolate chip tahini cookies.  My favorite tahini is the organic Whole Foods brand, but I also regularly buy the Trader Joe’s brand tahini. Tahini is rich, creamy and nutty while also being a great source of iron, calcium, fiber as well as healthy fats and amino acids. It also makes these bars nut-free so they’re school-friendly!
  • Honey – I love honey and think the flavor works wonderfully in these bars! Look for local, organic honey if you can. Did you know that eating local honey could help with seasonal allergies? Worth trying out!
  • Flaxseed – Flaxseed has a ton of health benefits — like healthy fats and fiber — which are both imperative to the standard American diet. Use ground flaxseeds (or grind them before using) to help make them easier to digest.
  • Chia seeds Chia seeds are another powerhouse seed! They have a ton of nutrients but not a lot of calories, which is what the health world calls “nutrient dense”. Chia seeds absorb liquid and gel up which helps hold these bars together!

Slices of tahini fig bars, topped with chocolate on a marble and wood cutting board. Oats, dried fruit, and pumpkin seeds are sprinkled around.

If you make these tahini fig bars be sure to let me know how they turn out by leaving a comment and star rating below. Your feedback helps me create the best heatlthy recipes for you and helps other EBF readers who are planning to try the recipe. 

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Hand grabbing a slice of tahini fig bars topped with chocolate, slices on a cutting board and surrounded by pumpkin seeds and dried figs.

Tahini Fig Bars

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10


These no bake tahini fig bars are chewy, nutty (without any nuts) and loaded with powerhouse ingredients. Make a batch on the weekend and have a delicious, healthy snack all week long. Nut and dairy-free.


  • 1 cup old fashioned rolled oats
  • 1/2 cup chopped dried figs (black mission or smyrna work great)
  • 1/2 cup raw or toasted pepitas (also referred to as pumpkin seeds)
  • 1/2 cup tahini
  • 1/3 cup honey
  • 2 Tablespoons ground flaxseed
  • 2 Tablespoons chia seeds
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup dark chocolate chips (dairy-free, if desired)
  • 1 teaspoon coconut oil


  1. Line a loaf pan with parchment paper. Add oats, figs, pepitas, tahini, honey, ground flaxseed, chia seeds, vanilla, cinnamon and sea salt in a large bowl.
  2. Once the mixture is holding together, transfer into the loaf pan lined with parchment. Fold the parchment over top and press the mixture firmly and evenly into the pan. Place in fridge for a few minutes while melting the chocolate.
  3. Add chocolate chips and coconut oil to a microwave safe bowl and heat in 30-second intervals until melted. Pour melted chocolate over the bars and spread using the back of a spoon.
  4. Place the bars back in the fridge to harden (about 30 minutes). Remove from the pan and cut into 8 bars.
  5. Store bars in fridge for up to 1 week. Enjoy cold or at room temperature (I’ve found that they hold together best when chilled and they taste delicious straight from the fridge).
  • Category: Snack
  • Method: No Bake
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 241
  • Sugar: 16g
  • Sodium: 48mg
  • Fat: 13g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 7g

Keywords: tahini fig bars, tahini granola bars

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  1. Amazing! I am starting my 8th week on a plant based eating lifestyle and recent convert to the love of tahini. Thank you for this yummy recipe! It will be our “dessert” this week. Your recipes are great and I sure appreciate the little video tutorials.

    Christy H.

  2. WOW! Made these last week. THEY ARE DELICIOUS!!! I too will try adding a little more oats, because mine were “wet”, but didn’t care. I am also going to make these into balls, using a hinged cookie scoop to stretch the recipe! THANK YOU SO MUCH! (and my husband even tried them and LOVED THEM!)

  3. So easy to make… didn’t last long enough to try them after a week! Gobbled up so quickly. Will definitely be making these again 🙂

  4. These are awesome and totally caught me off guard! While I often make snacks for my son with nuts in them I love that these are nut free so when we can’t have nuts I know what to make! I will say mine turned out a bit “wet” so I might use less tahini next time. Thank you for your fabulous recipes!

    • So glad this recipe was a hit, Carolyn! Some tahini can definitely be super liquidy so that could have been the reason for it being a bit wet. You could either use less tahini like you mentioned or add a few more oats in.

  5. I love these bars! Made a few of adjustemts by using Almond butter instead of tahini and majool dates instead of figs. They are absolutely delicious! Definitely will make them again!

  6. So delicious! I think tahini makes a great bonding agent for granola bars. After pouring the chocolate glaze I topped my bars with some toasted coconut I had left over from the Samoa energy bites I made at the same time. My fridge is now stocked with lots of goodies for the week 😋

  7. Since I found this recipes I am making them regularly and I love them. So good and since I have diabetes and am sweet toot, this are perfect. Thank you.

  8. A friend introduced me to these a few months ago and just had my first try…delicious! Have passed on the recipe to my family.

    • Ahh that makes me so happy to hear, Alanna! I’m so glad you enjoyed these bars. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

  9. I was so excited when I saw this recipe because I love using tahini in different ways! I followed the recipe exactly except for the pepitas & dried figs—didn’t have either on hand so instead I did a combo of sunflower seeds, slivered almonds, pistachios, dates & dried cranberries! Turned out amazing and it was sooo easy! I love eating halva, and this reminds me of it so much. It’s like eating halva with all your favorite granola ingredients in one bite 😍thank you for the recipe!

  10. Made these today with a couple of changes to accommodate self isolation. Used apricots instead of dates, added some sunflower seeds, and had to leave out the flaxseed. Still held together really well and is super delicious!

  11. Is it possible to use 1/4 cup milk/water and 1/4 cup tahini paste? Maybe reduce honey/maple syrup to 1/8-1/4 cup? Because of the coronavirus pandemic I don’t have enough ingredients. Many thanks

    • Do you have another nut butter that you could use to replace some of the tahini? I would just worry that using almond milk or water would make it too liquidy. And you can definitely use less honey/maple syrup if that’s all you have on hand.

  12. They turned out very scrumptious! I made this formula this week. These are soo flavorful and fulfilling, and I didn’t make the chocolate beating. I utilized dates rather than figs since that is the thing that I had. Btw Have you taken a stab at freezing this formula? I’d love to have something like this to snatch and go.

  13. Made this with apricots, figs and pineapple. Used Teff instead of chia.Used granola instead of oatmeal. Also added almond meal to hold it together better as I used a higher proportion of dried fruit, plus a little more coconut oil. I also ground up the pepitas into flour consistency.

    It was excellent, thanks for the inspiration. Was easy to make, I incorporated the chips into the mix rather than melt them, so this makes a really easy one bowl dessert for me.

  14. Had to come back and rate 5 stars! Make these often and have had many requests for your recipe. Have made with figs, when no figs, made with medjool dates. Fabulous both ways.

  15. I love these ! Making on a regular basis to have at home or to share at work or with friends. Keep them in the freezer for quick gran snack. Sharing recipe with my sisters and nieces too. Huge hit !!!

    • Hi Lynn! I am so happy to hear that you’ve been loving these Tahini Fig Bars! Thank you so much for coming back to leave a review (and star rating). Your feedback is so helpful to the EBF community and it means the world to me!

  16. Just made today for the weekend ahead. Took a “sneak test” on the spoon and man,this will not disappoint. Did not have figs on hand,used dates instead. THANK YOU for speaking to my taste buds in craving something salty and chocolatey:) This is it!

  17. Awesome flavor!

    I would never have thought to use tahini this way. I used dates because I didn’t have figs and also threw in some sunflower seeds to use them up.

  18. This is one fantastic recipe! I made it with dates since that’s what I had on hand. The bars freeze well – I froze some for a later time. You are an amazing cook.

    • Awww!! You are so sweet, Sabrina. I’m so happy that you enjoyed the bars with dates. Several people have mentioned using dates instead of figs — perfect swap. Quick favor to ask, would you mind leaving a star rating of the recipe? All you have to do is leave another comment and click the star rating to fill in how many stars you want to give the recipe. The stars really help with SEO. 🙂

  19. I made this recipe this week. These are soo delicious and satisfying, and I didn’t even make the chocolate topping. I used dates instead of figs because that’s what I had. Thank you!!!

  20. OH MY GOODNESS! Thank you for the clarification re pepitas, Brittany. Made them and they are delicious!
    Pulsed my figs in the food processor, because I had whole figs; then added all the rest and pulsed a few more times. Easy peasy!

  21. I was drooling over this so started making them only to find no figs. None! Enter medjool dates. They turned out quite delicious!

  22. Have you tried freezing this recipe? I’d love to have something like this to grab and go, but I wonder if the freezer would run the texture?

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