Tahini bars, if these sound intriguing to you, then you are at the right place. Mixing the nutty and aromatic with something like chocolate can be quite a challenge if you have a batch of tahini that leans towards the bitter side. The creamy, nutty tahini combined with rich dark chocolate makes for a sweet snack that’s complex, bold, and something for more refined tastes. But given the completely different nature of tahini and chocolate when it comes to flavor, one being nutty and the other chocolatey, getting the flavor combination just right can be a little tricky. With a few smart tweaks and a little bit of tasting along the way, you can make tahini chocolate bars that are rich, smooth, and full of flavor, without the bitterness stealing the spotlight. Here are 7 easy tips to help you balance those bittersweet notes of tahini and create chocolate bars that hit all the right spots.
We recommend freshly made tahini, at home made with hulled, roasted white sesame seeds. Unhulled sesame produces a more bitter tahini that is hard to neutralize and will ultimately affect the taste of the final product. But if you are using store-bought, check if you get the smooth and mild one or the thick and bitter ones. For chocolate bars, go for a light-colored, runny tahini made from hulled sesame seeds. It’s less bitter and blends better with sweet ingredients. If your tahini tastes overly sharp on its own, chances are it’ll dominate the flavor of your bars. Give it a quick taste test before using. If it’s too harsh, try a different brand.
The percentage on your chocolate bar matters, and the quality of the chocolate, too. A 90% dark chocolate will be far more bitter than a 70% one, and not every palate appreciates that level of intensity, given that tahini is in the mix, and you might just end up with a bitter batch (especially if you overroast your sesame seeds or end up buying a bitter batch of tahini). For the best batch of dessert bars, opt for chocolate bars like Cadbury Bournville dark chocolate bars, in the 50-70% range. You will still get the same chocolate flavor, but it will leave room for sweetness for the other flavors to shine. If you're set on using very dark chocolate, balance it with a touch more sweetener or creamy elements.
The sweetener you use plays a big role in how the final bar tastes. Maple syrup and honey are both great options because they bring not just sweetness, but also extra depth and warmth. Coconut sugar also works well, adding a caramel-like note. Avoid overly refined sugars – they can clash with the natural, earthy notes of tahini. Start with a small amount and build up slowly until the balance feels right.
Salt might not sound like a sweet fix, but a small pinch can completely change the flavor game. It cuts through bitterness and brings out the sweetness already in the bar. Sea salt, in particular, works well here – not too sharp, but enough to enhance everything else. Some people even sprinkle flaky salt on top of the finished bars for an extra pop of contrast.
Texture can shift how flavors are perceived. Adding chopped nuts, puffed rice, or even cacao nibs gives your bars a satisfying crunch and breaks up any intensity from the tahini-chocolate blend. The crunch adds interest and helps balance the creamy, sometimes overwhelming richness of the main ingredients. Plus, textural contrast keeps each bite exciting.
When things taste a bit flat or too bitter, a hint of citrus flavor or spice that complements the dessert bars will work. A bit of orange zest, lemon juice, or a sprinkle of powdered cinnamon or cardamom can lift the flavors and round them out. These small additions add dimension and help smooth the rough edges of bitterness without making the bar overly sweet.
Freshly made tahini chocolate bars can taste a bit off at first – sometimes slightly bitter or too intense. Let them rest in the fridge for a few hours or overnight. This gives the flavors time to meld and mellow out. You'll notice a difference: the sweetness will feel more pronounced, and the bitterness will settle into a subtle, welcome note instead of dominating the whole bite.