Think of homemade granola bars but in bite size form and coated in chocolate, you’re welcome.
I decided to switch up the classic granola bar recipe and have some fun with it. A few years ago I created these Cherry Ripe Bites and I wanted to develop a recipe similar to these. Particularly focusing on bite size treats that are coated and/or half coated in dark chocolate. Also switching our focus to healthier sweet treats, meaning gluten free, vegan and refined sugar free.
I played around with my No-Bake Seeded Granola Bar recipe and switched out a few ingredients for others, including sesame and less seeds. Which makes this granola slice easier whilst using less ingredients. The slice itself is super simple and requires zero baking from you. Just let it refrigerate and then slice it up into small squares.
Melt your dark chocolate and get ready to dip! Sprinkle with a little sesame seeds, refrigerate further until chocolate hardens and voila! A chewy granola chocolatey sweet treat!Print
Sesame Chocolate Bites! Chewy and crispy all in one! Under 10-ingredients and no baking required! A simple chocolatey sweet treat for you!
- 1 1/2 cups (140g) rolled oats
- 3/4 cup (25g) rice puffs, such as rice puff cereal or brown rice puffs
- 2 Tbsp (20g) sesame seeds
- 3 Tbsp (40g) pumpkin seeds (pepitas)
- 3/4 cup (170g) tahini
- 1/3 cup (100g) + 2 Tbsp (60g) rice malt syrup
- 350g dark chocolate block, dairy free if desired
- 1 Tbsp (15g) coconut oil
- 1 tsp sesame seeds, to decorate
- Line a 9” x 9” square baking pan with parchment paper, set aside.
- In a large mixing bowl, combine oats, rice puffs, sesame seeds and pumpkin seeds. Mix well and set aside.
- In a small pot over low heat, add tahini and rice malt syrup. Using a wooden spoon, mix until well blended and melted through. Ensuring mixture doesn’t bubble. The mixture will become quite thick, remove from heat once blended together.
- Pour melted tahini mixture over the dry ingredients, incorporating everything well using a wooden spoon. It will begin to stick together and hold it’s shape when rolled into balls. If not, add an extra tablespoon of rice malt syrup until it holds.
- Press mixture into lined pan, evening out the top using your hands or a spatula.
- Place in the refrigerator for 1 hour or until very firm.
- Remove from pan and slice into small bite sized squares. Placing the squares on a lined tray. NOTE: if your house is warm, I recommend placing your squares in the freezer for 20 minutes before dipping into the chocolate so they don’t soften and fall apart in the warm chocolate.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add dark chocolate and coconut oil to the bowl and gently melt, stirring occasionally.
- Once chocolate is completely melted and smooth, remove from heat.
- Place one square into the chocolate and coat well. Using a fork, pick up the square and allow excess chocolate to drip back into the bowl, wiping the base along the side of the bowl.
- Place back onto lined tray. Repeat this process with remaining squares.
- Sprinkle a little sesame seeds on the chocolate if desired.
- Return to refrigerator until chocolate has hardened.
Store in an airtight container, refrigerated, for 1 week – 10 days.