By Karyl Laeving. Updated January 15, 2026. ⭐⭐⭐⭐⭐ from 107 votes.
Rich, glossy, and deeply nutty, these No-Bake Chocolate Sesame Squares are the kind of treat that feels indulgent yet effortless. Built from toasted sesame seeds, smooth chocolate, and a simple press-and-chill method, this recipe delivers bakery-worthy squares with zero oven time and maximum flavor.
Table of Contents
About This Recipe
What It Is
No-Bake Chocolate Sesame Squares are chilled dessert bars made by binding toasted sesame seeds with chocolate, nut or seed butter, and a natural sweetener. They set firm in the refrigerator and slice into clean, snackable squares.
Why It Works
Toasting the sesame seeds unlocks a warm, almost caramelized aroma that pairs beautifully with chocolate. Coconut oil firms the mixture without baking, while honey or maple syrup keeps the texture chewy rather than brittle.
When To Make It
This is your go-to recipe for hot days, busy weeks, holiday platters, lunchbox treats, or anytime you want a fast dessert that looks impressive without turning on the oven.
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No-Bake Chocolate Sesame Squares
- Total Time: 2 hours 20 minutes
- Yield: 16 squares 1x
Description
Rich, chewy No-Bake Chocolate Sesame Squares made with toasted sesame seeds, glossy chocolate, and a quick press-and-chill method. Family-friendly, pantry-based, and perfect for hot days when you want a bold chocolate treat without turning on the oven.
Ingredients
120 g (1 cup) sesame seeds, white or mixed
170 g (1 cup) dark or semi-sweet chocolate chips, or chopped chocolate
30 g (2 tbsp) coconut oil, refined or unrefined
120 g (1/2 cup) tahini (or almond butter, peanut butter, or sunflower seed butter)
80 ml (1/3 cup) honey (or maple syrup for vegan)
1 tsp alcohol-free vanilla extract (optional)
1/4 tsp fine salt
Optional topping: 1 tbsp sesame seeds or flaky salt
Instructions
1. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
2. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, 4 to 6 minutes. Immediately transfer to a plate to cool slightly.
3. Melt the chocolate and coconut oil together in a heatproof bowl using a double boiler, or microwave in 20-second bursts, stirring until smooth.
4. Whisk in the tahini (or nut butter), honey or maple syrup, vanilla (if using), and salt until glossy and fully combined.
5. Fold in the toasted sesame seeds until every seed is well coated and the mixture looks evenly speckled.
6. Scrape into the prepared pan and press very firmly into an even layer using a spatula or the bottom of a measuring cup.
7. Sprinkle with extra sesame seeds or flaky salt if desired, then refrigerate until firm, at least 2 hours.
8. Lift out using parchment, slice into 16 squares, and serve chilled or slightly softened at room temperature.
Notes
For the cleanest slices, chill fully, then cut with a warm, dry knife (run under hot water and wipe between cuts).
To prevent bitterness, do not walk away while toasting sesame seeds. Stir constantly and remove as soon as they turn lightly golden.
Nut-free option: use tahini or sunflower seed butter.
Dairy-free option: use dairy-free chocolate chips.
Storage: Refrigerate in an airtight container up to 7 days. Freeze up to 2 months and thaw in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Why You’ll Love It
- No oven required and no complicated steps
- Deep chocolate flavor balanced by nutty sesame
- Naturally glossy and sliceable
- Pantry-friendly ingredients
- Easy to adapt for dairy-free or nut-free diets
Key Ingredients & Notes
Sesame Seeds
White sesame seeds toast evenly and provide a classic nutty flavor. You can also use a mix of white and black sesame seeds for visual contrast. Toasting is essential and should never be skipped.
Chocolate
Use dark or semi-sweet chocolate chips or chopped chocolate. Look for at least 60 percent cocoa for a rich, grown-up flavor. For a refined-sugar-free option, use unsweetened cocoa powder instead.
Nut or Seed Butter
Tahini is the most traditional pairing with sesame and gives a cohesive flavor profile. Peanut butter, almond butter, or sunflower seed butter also work well.
Sweetener
Honey gives chewiness and shine. Maple syrup offers a deeper caramel note and keeps the recipe vegan friendly.
Coconut Oil
This helps the squares set firmly when chilled. Refined coconut oil keeps the flavor neutral, while unrefined adds a light coconut aroma.
Salt & Vanilla
A small pinch of salt sharpens the chocolate flavor. Use alcohol-free vanilla extract for warmth and balance.
For ingredient science on sesame seeds and their nutritional benefits, Healthline offers a helpful overview that explains why sesame brings both flavor and functional texture to desserts.
How To Make No-Bake Chocolate Sesame Squares
- Toast the sesame seeds
Add 120 g or 1 cup sesame seeds to a dry skillet over medium heat. Stir constantly for 4 to 6 minutes until lightly golden and fragrant. Remove immediately to prevent burning. - Melt the chocolate base
In a heatproof bowl, combine 170 g or 1 cup chocolate chips with 30 g or 2 tablespoons coconut oil. Melt gently over a double boiler or in the microwave using 20-second bursts, stirring until smooth. - Build the binder
Whisk in 120 g or 1 half cup tahini or nut butter, 80 ml or 1 third cup honey or maple syrup, 1 teaspoon vanilla, and one quarter teaspoon salt. The mixture should be glossy and thick. - Fold in sesame seeds
Add the toasted sesame seeds and stir until fully coated and evenly distributed. - Press and chill
Transfer the mixture to an 8 by 8 inch or 20 by 20 cm pan lined with parchment. Press firmly using a spatula until smooth and compact. - Set and slice
Refrigerate for at least 2 hours until firm. Lift out, slice into squares, and enjoy.
Visual cue: the surface should look smooth and slightly shiny, with no loose crumbs at the edges.
Pro Tips For Success
- Stir sesame seeds constantly while toasting to avoid bitterness
- Press the mixture firmly to ensure clean slices
- Chill fully before cutting for sharp edges
- Use a warm knife for perfect squares
- Sprinkle extra sesame seeds on top before chilling for texture
- Store chilled for best firmness
- Let squares sit at room temperature for five minutes before serving for softer chew
Variations & Substitutions
- Nut-Free: Use tahini or sunflower seed butter only
- Extra Chocolatey: Drizzle melted chocolate over the top before chilling
- Crunchy: Fold in 30 g or 1 cup puffed rice
- Lower Sugar: Use 85 percent dark chocolate and reduce sweetener slightly
- Spiced: Add a pinch of cinnamon or cardamom for warmth
If you love no-bake treats with a fudgy texture, you might also enjoy No-Bake Brownie Bites (Fudgy & Healthy) or No-Bake Chocolate Peanut Butter Clusters (Healthy & Fast) for quick snack inspiration.
Serving & Storage
Serving
Serve chilled or slightly softened at room temperature. These squares are perfect alongside coffee, tucked into lunchboxes, or arranged on a dessert platter.
For a balanced snack board, pair them with fruit and yogurt like in this Strawberry Yogurt Parfait (High Protein Breakfast).
Storage
- Refrigerator: Store in an airtight container for up to 7 days
- Freezer: Freeze up to 2 months, thaw in the fridge
- Room Temperature: Keep out no longer than 2 hours
Conclusion
These No-Bake Chocolate Sesame Squares prove that simple ingredients can deliver bold, bakery-level results. Nutty, glossy, and deeply satisfying, they are the kind of recipe you will make once and then memorize forever.
If you try them, leave a star rating, drop a comment, and tag your photos. And do not forget to join our newsletter for more no-bake favorites and high-protein sweet treats.
FAQs
Can I use cocoa powder instead of chocolate?
Yes. Replace the chocolate with 30 g or one third cup unsweetened cocoa powder and add an extra tablespoon of coconut oil for smoothness.
Are these squares vegan?
They are vegan if you use maple syrup and dairy-free chocolate.
Do I need to toast the sesame seeds?
Yes. Toasting enhances flavor and prevents a raw aftertaste.
Can I double the recipe?
Absolutely. Use a 9 by 13 inch or 23 by 33 cm pan and increase chilling time slightly.
Why are my squares crumbly?
They likely need more pressing or a touch more nut butter to bind fully.
