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It may still be the morning, but I always have chocolate on the brain! These no-bake, gluten-free chocolate tahini squares have just the right amount of bite, and still fulfill all your chocolatey desires. With dark chocolate and just a tablespoon of maple syrup, I made this recipe as guilt-free as possible.


If this is your first time seeing almond and coconut flour in a recipe, make sure to stock up! They are a great alternative for those of us avoiding gluten and mimic all-purpose flour quite well in other recipes. My favorite tahini is Mighty Sesame Co.'s Organic Tahini Squeeze Bottle as it's far less bitter than other brands I have sampled. The squeeze bottle is perfect for dressing a salad and, in this recipe, getting the precise amount into a measuring cup. I used Hu Kitchen Simple Dark 70% Cacao Bar to coat the bites, but if you prefer something a little sweeter to offset the tahini taste, opt for your favorite vegan milk chocolate option. Let me know what you think!

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Total time: 1 hr; active prep time: 15 mins


  • 1/3 cup tahini

  • 1/3 cup almond four

  • 1/3 cup coconut four

  • 1 TBSP maple syrup

  • 1 tsp vanilla extract

  • 4 ounces dark chocolate

  • sesame seeds for garnish (optional)


  1. Wash potatoes

  2. Optional: peel potatoes

  3. Cut potatoes into matchstick slices, you can also cut into a wedge shape

  4. Soak slices in water for 1 –2 hours to removes the extra starch

  5. Preheat oven to 375º F

  6. Pat dry and transfer to a shallow dish

  7. Add avocado oil to slices and massage

  8. Add garlic granules and garlic salt to oiled slices and massage

  9. Spread slices onto an oiled baking pan

  10. Bake for 20 minutes at 375º F, flipping often

  11. Raise temperature to 400º F and cook for an additional 10 – 15 minutes, flipping often

  12. Let cool and enjoy

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