Tahini & Buckwheat Bars

Published: 22/01/2019

At 150kcals a bar these are the perfect afternoon snack to keep the temptation demons at bay. These delicious ‘tahini and buckwheat bars’ form the basis of the 7-day vegan meal plan which is now available to all WAFA clients. Happy veganuary!


  • 90g oats (use gluten free if preferred)
  • 90g pitted medjool dates
  • 10g cocoa powder
  • 15 shelled hempseed
  • 10g flaxseed
  • 70g tahini
  • ½ tsp sea salt
  • 35g maple syrup
  • 40g buckwheat groats

To make:

  1. Preheat over to 160˚C/325˚F
  2. Line the base of a 15x15cm baking tin with baking paper
  3. Place the oats in a blender or food processor and blend until finely ground. Transfer to a large bowl.
  4. Place the dates in the blender and blend into a paste. Transfer to the bowl.
  5. Add the remaining ingredients to the bowl, except the groats and maple syrup. Using your hands, combine the mixture until crumbly.
  6. Add the maple syrup and groats and stir to combine into a thick paste. Add a splash of cold water if the mixture is too dry.
  7. Transfer the mixture to the tin. Press down firmly with your hands, until the mixture is compact.
  8. Bake for 25-30 minutes, or until firm.
  9. Allow to cool in the tin. Cut into 9 squares.
  10. Store in an airtight container and refrigerate for up to 5 days or freeze on same day.