Why You’ll Love This Recipe
I love these bars because every bite has a combination of chewy, crunchy, creamy, and chocolatey textures. Prunes give me a sticky base, dried cherries add tartness, and walnuts provide plenty of crunch.
Tahini is one of my favorite additions because its toasted sesame flavor keeps the bars from becoming overly sweet. It also pairs particularly well with dark chocolate.
I also appreciate that these bars don’t require baking. I can prepare the mixture, press it into a pan, add the chocolate topping, and let the refrigerator do the rest of the work.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Prune Cherry Base
- 1 1/2 cups pitted prunes
- 3/4 cup dried tart cherries
- 1 cup walnuts
- 1/2 cup old-fashioned rolled oats
- 1/3 cup tahini
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
For the Chocolate Tahini Topping
- 1 cup dark or semisweet chocolate chips
- 2 tablespoons tahini
- 1 teaspoon coconut oil
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped dried cherries
- Flaky sea salt, optional
Directions
1. Prepare the Pan
I line an 8-inch square pan with parchment paper, leaving enough overhang on the sides to lift the finished bars out easily.
Since these bars don’t need baking, I can start assembling them immediately.
2. Prepare the Prunes
I check the prunes carefully to make sure all the pits have been removed.
If my prunes are firm or dry, I soak them in warm water for about 5 to 10 minutes. I drain them thoroughly and pat them dry before adding them to the food processor.
3. Process the Walnuts and Oats
I place the walnuts and rolled oats in a food processor and pulse until they’re broken into small pieces.
I don’t process them into a fine flour because I like having some walnut texture in the finished bars.
4. Add the Fruit
I add the prunes and dried cherries to the food processor. I pulse until the fruit is finely chopped and starts sticking to the walnut and oat mixture.
I stop occasionally to scrape down the sides so everything processes evenly.
5. Add the Tahini
I add the tahini, maple syrup, vanilla, salt, and cinnamon.
I process the mixture again until it begins to clump together. When I press a small amount between my fingers, I want it to hold its shape easily.
6. Press the Mixture into the Pan
I transfer the mixture to my prepared pan and press it into an even, compact layer.
I use the bottom of a measuring cup or glass to press firmly across the surface. Packing the mixture tightly helps me get bars that hold together neatly after chilling.
7. Make the Chocolate Tahini Topping
I combine the chocolate chips, tahini, and coconut oil in a microwave-safe bowl.
I microwave the mixture in short intervals, stirring between each one, until the chocolate is completely melted and smooth.
I can also melt everything gently using a double boiler.
8. Add the Chocolate Layer
I pour the melted chocolate tahini mixture over the prune base and spread it into an even layer.
Before the chocolate sets, I sprinkle chopped walnuts and dried cherries over the surface. I sometimes add a small pinch of flaky sea salt for extra contrast.
9. Chill the Bars
I refrigerate the pan for about 1 to 2 hours, or until the base is firm and the chocolate topping has completely set.
I avoid cutting the bars before they’re thoroughly chilled because a firm base gives me much cleaner slices.
10. Slice and Serve
I lift the chilled mixture out of the pan using the parchment paper.
I use a sharp knife to cut it into 16 bars or squares. If the chocolate topping is very firm, I let the slab sit at room temperature for a few minutes before cutting to help prevent the chocolate from cracking.
Servings and Timing
I usually cut this recipe into 16 small bars or squares. Since the combination of dried fruit, walnuts, tahini, and chocolate is quite rich, I find that smaller portions are satisfying.
- Prep time: 20 minutes
- Chilling time: 1–2 hours
- Total time: approximately 1 hour 20 minutes to 2 hours 20 minutes
- Yield: 16 bars
- Servings: 8–16
Variations
For extra chocolate flavor, I add mini chocolate chips or finely chopped dark chocolate directly to the prune mixture before pressing it into the pan.
When I want more cherry flavor, I increase the dried cherries slightly or scatter additional chopped cherries over the chocolate topping.
I can replace the walnuts with pecans, almonds, or pistachios. Pistachios are especially good when I want a colorful contrast against the dark chocolate and cherries.
For a stronger sesame flavor, I swirl a little extra tahini into the chocolate topping before it sets. I use the tip of a knife to create a marbled pattern.
When I want a coconut variation, I add unsweetened shredded coconut to the base or sprinkle toasted coconut over the chocolate.
I can also leave off the chocolate topping and simply drizzle the bars with tahini when I want a more fruit-forward version.
Storage/Reheating
I store Prune Cherry Chocolate Walnut Tahini Bars in an airtight container in the refrigerator. I separate the layers with parchment paper so the chocolate doesn’t stick to the other bars.
They keep well in the refrigerator for up to 1 week. I can eat them directly from the refrigerator for a firmer texture or leave them at room temperature for about 5 to 10 minutes when I want a softer, chewier bite.
For longer storage, I freeze the bars for up to 2 months. I wrap them individually or separate the layers with parchment paper before placing them in a freezer-safe container.
I don’t reheat these bars because the chocolate and tahini topping can melt. I simply thaw frozen bars in the refrigerator or let them soften briefly at room temperature before eating.
FAQs
Can I make Prune Cherry Chocolate Walnut Tahini Bars without a food processor?
I can, although it takes a little more work. I finely chop the prunes, cherries, walnuts, and oats and then mix everything thoroughly with the tahini and remaining ingredients. I make sure the fruit is chopped very finely so the mixture holds together.
Can I replace tahini with another ingredient?
Yes. I can use almond butter, cashew butter, or peanut butter instead. The bars will have a different flavor, but I still get the creamy texture needed to help bind the ingredients together.
Why are my prune bars falling apart?
If my mixture isn’t holding together, I usually need either more processing or a little additional tahini. I also make sure I press the mixture very firmly into the pan and chill it completely before slicing.
Can I use fresh cherries instead of dried cherries?
I prefer dried cherries because their concentrated flavor and chewy texture work better in these bars. Fresh cherries contain significantly more moisture, which can make the base too wet and reduce its storage life.
Can I freeze Prune Cherry Chocolate Walnut Tahini Bars?
Yes. These bars freeze very well. I place them in a freezer-safe container with parchment between the layers and freeze them for up to 2 months. I thaw them in the refrigerator or let an individual bar soften briefly at room temperature.
Conclusion
Prune Cherry Chocolate Walnut Tahini Bars are one of my favorite combinations when I want something chewy, nutty, fruity, and chocolatey in the same bite. I love how naturally sweet prunes complement tart cherries, while walnuts and tahini add richness and balance.
PrintPrune Cherry Chocolate Walnut Tahini Bars
Rich no-bake bars with a chewy prune and tart cherry base, crunchy walnuts, creamy tahini, and a smooth chocolate topping. Their sweet, nutty, fruity, and slightly savory flavors make them a satisfying make-ahead treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes to 2 hours 20 minutes
- Yield: 16 bars, 8-16 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups pitted prunes
- 3/4 cup dried tart cherries
- 1 cup walnuts
- 1/2 cup old-fashioned rolled oats
- 1/3 cup tahini
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
- 1 cup dark or semisweet chocolate chips
- 2 tablespoons tahini
- 1 teaspoon coconut oil
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped dried cherries
- Flaky sea salt, optional
Instructions
- Line an 8-inch square pan with parchment paper, leaving enough overhang on the sides to lift out the finished bars.
- Check the prunes to ensure all pits have been removed. If the prunes are firm or dry, soak them in warm water for 5 to 10 minutes, then drain and pat thoroughly dry.
- Add the walnuts and rolled oats to a food processor and pulse until broken into small pieces, leaving some texture rather than processing them into a fine flour.
- Add the prunes and dried cherries. Pulse until the fruit is finely chopped and begins sticking to the walnut and oat mixture, scraping down the sides as needed.
- Add 1/3 cup tahini, maple syrup, vanilla extract, salt, and optional cinnamon. Process until the mixture clumps together and holds its shape when pressed between your fingers.
- Transfer the mixture to the prepared pan and press it into an even, compact layer. Use the bottom of a measuring cup or glass to pack the mixture firmly.
- Combine the chocolate chips, 2 tablespoons tahini, and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring between each one, until completely melted and smooth. Alternatively, melt gently using a double boiler.
- Pour the chocolate tahini mixture over the prune base and spread it into an even layer. Sprinkle the chopped walnuts, chopped dried cherries, and optional flaky sea salt over the chocolate before it sets.
- Refrigerate for 1 to 2 hours, or until the base is firm and the chocolate topping is completely set.
- Lift the chilled slab from the pan using the parchment paper and cut into 16 bars or squares with a sharp knife. If the chocolate is very firm, let the slab stand at room temperature for a few minutes before slicing.
Notes
- If the base does not hold together, process it longer or add a small amount of additional tahini.
- Almond butter, cashew butter, or peanut butter can replace the tahini, although the flavor will change.
- Pecans, almonds, or pistachios can replace the walnuts.
- Mini chocolate chips or finely chopped dark chocolate can be added directly to the prune mixture for extra chocolate flavor.
- For stronger sesame flavor, swirl additional tahini into the chocolate topping before it sets.
- Unsweetened shredded coconut can be added to the base or toasted coconut can be sprinkled over the topping.
- Dried cherries are recommended instead of fresh cherries because fresh fruit contains too much moisture for the base.
- Store the bars in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
- Freeze the bars in a freezer-safe container for up to 2 months and thaw in the refrigerator or briefly at room temperature before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
