No-bake Chocolate Peanut Butter Tahini Oat Bars

Kind of a mouthful. The good sort.

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Some breathing time during the week makes way for occasional creative insight. The early morning heralds possibility, and it’s only when my head hits the pillow that I realise how startlingly tired I am from the events of the day. The night pulls you in. Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

There are so many things that make life sweet. Like this recipe. But there are also the cute coffee shop corners, insightful nutrition links I keep finding online, and inspiring folk everywhere. Here in London especially, there’s just no shortage of things to do, eat and see.

But yes. There’s just so much yes in this recipe.

No-bake chocolate peanut butter oat bars, bound together with earthy tahini, maple syrup and oats. 


  • no flour
  • no egg
  • no sugar (as in your typical white sort, but the maple syrup provides all the goodness, and a wonderful flavour dimension)

and heck, even though I love all these things, it just means another 3 things you don’t have to lack and cry over. Easy.

The formula is simple, the taste lush. You don’t need much to handle in the first place. In fact, it’s so simple I won’t even provide a proper list of ingredients. Just some instructions, with a few cup measurements thrown in here and there. Oh right, and you need a pan. But I thought you would’ve figured that out.

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No-bake Chocolate Peanut Butter Tahini Oat Bars (makes 36 medium bars in a 9×9-inch baking pan)

Grease (line if you wish) a 9×9-inch baking pan. In a saucepan over low heat, melt together 100ml (a little more than 1/3 cup) maple syrup, 113g (one stick) salted butter, 270g (1 cup) peanut butter (smooth or chunky, do as you wish) and 180g of chopped dark chocolate. This will take about 3-5 minutes.

Take off the heat and stir in 80ml (1/3 cup) tahini, a half cup of chopped nuts (or more chopped chocolate), and 135g (1 1/2 cups) whole rolled oats. Pour the thick mix into your pan and let sit in the fridge until firm– around 30 minutes (yes that’s it!)

Cut into bars with a sharp knife and have a ball. There’s no real need to dress these up with anything, but I imagine them nice with chocolate hazelnut spread or more peanut butter on top.

Almond Butter Cookies

A. B. C. Should I continue with D, E, and F?

Dense, Easy, Flourless. WOW that went down well. I swore that would take longer than expected.

I never meant to do it– promise. This Almond Butter Cookie action (hopefully the acronym stuck the first time you read it) pounced on me instead of the other way round. People have things for things, and my thing yesterday morning was almond butter. I eased a dribble down a side of toast, drizzled on some honey, then some course sea salt. It’s easy to contemplate life over breakfast. Almond butter honey toast is magical. Why not turn your jar into a batch of bloody easy cookies?

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The very next morning, I decided to have one for myself with some newly bought macadamia butter (yes! It’s real!), raspberry jam, and more chopped almonds. Exquisite. Sometimes simplicity is key, but the lavish combination didn’t hurt this aching almond affinity.

I’ll give you just a line: Dense, chewy, buttery (in the most nourishing sense). These cookies are slightly crumbly due to the natural texture of raw almond butter, hence putting it just a rung up on the fragility ladder, but the lovely squidgy interior of slight under-doneness, packed with lush, nutty almond flavour, makes this one bowl affair way worth it. Alright. A couple of notes on this jazzed up loveliness:

– once the cookies are baked, leave them! For a half hour or so before touching. They are soft and rather fragile once out of the oven, so you don’t want to fiddle with them too much.

– use raw, natural almond butter, and make sure that all the natural oil (which usually rests on top of the more solid mass of almond butter in the jar) is thoroughly mixed in, using a knife or spoon.

– you may add whatever you like after getting the base recipe straight, be it chocolate chips and almonds (as in my case), or perhaps crushed biscuits (?) and sea salt. The versatility of a cookie is something to herald and marvel at. It’s pretty impossible to exhaust all possibilities and combinations..

Almond Butter Cookies (flourless, makes around 16 medium cookies)


1 cup almond butter

1 teaspoon fine salt

75g white caster sugar

65g soft, light brown sugar

1 tsp baking soda

1 egg

Optional: half a cup of chocolate chips/ nuts/ crushed biscuits

Preheat your oven to 177C (350F), and line and grease 2 cookie sheets. In a bowl, mix together all the ingredients listed above (yes, in that order, if you wish). Using 2 tablespoons, spoon a tablespoonful of mixture onto the cookie sheet(s), each circle of batter placed at least an inch apart from each other. There is no need to flatten the cookies as they will spread out on their own during the baking process; they should be slightly flattened balls of almond buttery goodness on the baking sheet. Bake in the preheated oven for 9-11 minutes. Mine were done by 9 minutes. Leave to cool on a wire rack for at least a half hour before touching, and then serve with glee.