Recipe of the Week: Chunky Monkey Tahini Bars

Low sugar, packed with nutrients: these banana and chocolate oat bars not only provide a burst of delicious energy, but can earn you up to 1,882 Points!


  • 4 tsp ground flaxseed
  • 2 bananas, mashed (about 3/4 cup) (earn 3 Points)
  • 3/4 cup Whole Earth Erythritol Natural Sugar Alternative (earn up to 1,020 Points)
  • 1/3 cup coconut oil, melted
  • 2 tbsp tahini paste
  • 2 tbsp chia seeds
  • 2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats (earn up to 850 Points)
  • 3/4 cup almond flour
  • 1 tsp ground cinnamon (earn 9 Points)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup chocolate chips, divided
  • 2 tbsp hemp hearts (optional)


  • Preheat oven to 350°F. Line 8-inch square pan with enough parchment paper to overhang sides. Set aside.
  • In small bowl, whisk flaxseed with 3 tbsp water; let stand for 2 minutes. In large bowl, mash bananas, sweetener, coconut oil and tahini until smooth; mix in flaxseed mixture, chia seeds and vanilla.
  • In separate bowl, whisk together all-purpose flour, oats, almond flour, cinnamon, baking soda and salt; stir into banana mixture just until combined (do not overmix). Stir in 1/4 cup chocolate chips.
  • Scrape into prepared pan; press into even layer. Sprinkle the top with remaining chocolate chips, and hemp hearts (if using).
  • Bake for 25 to 30 minutes or until lightly golden brown and edges are set but still a bit soft in center. Let cool on rack for 20 minutes.
  • Using parchment paper as handles, carefully lift out onto rack. Let cool for 10 minutes. Serve warm or let cool completely. Cut into bars. (Can be refrigerated in an airtight container for up to 3 days.)

Tip: Serve squares with a smear of additional tahini, a dollop of jam and a sprinkle of course salt for an incredibly satisfying treat.

See full recipe here.

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