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Stacked date syrup sesame bars on a wooden board with toasted sesame seeds scattered around and a jar of date syrup

No-Bake Date Syrup Sesame Bars with Tahini and Oats

No-bake bars made with toasted sesame seeds, tahini, date syrup, and oats, pressed firm and chilled until sliceable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 bars
Course: Snack
Cuisine: Middle Eastern
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 150 g sesame seeds (1 cup); raw, toasted before using
  • 120 g tahini (1/2 cup); well-stirred, runny
  • 160 g date syrup (silan) (1/2 cup)
  • 150 g rolled oats (1 1/2 cups); old-fashioned, not instant
  • 30 g chopped pistachios or almonds (1/4 cup); optional
  • 1/2 tsp flaky sea salt
  • 1/2 tsp vanilla extract optional

Method
 

  1. Toast sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant.
  2. Line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
  3. In a small saucepan, warm the date syrup and tahini together over low heat for 2 to 3 minutes, stirring until smooth and pourable. Don't let it boil.
  4. Remove from heat and stir in the toasted sesame seeds, rolled oats, chopped nuts, salt, and vanilla until everything is fully coated.
  5. Transfer the mixture to the prepared pan and press firmly and evenly using the back of a spoon or the bottom of a glass.
  6. Chill in the fridge for at least 1 hour, until firm to the touch.
  7. Lift the slab out using the parchment overhang and cut into 16 bars.

Notes

  • Press the mixture hard into the pan, this is the step people rush and regret.
  • Don't let the tahini and syrup mixture boil, it can turn grainy.
  • Use parchment overhang to lift bars out cleanly before slicing.
  • Store with parchment between layers so bars don't fuse together in the fridge.