Tahini Jam Bounty Bars

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Tahini Jam Bounty Bars. Sweet strawberries meet salty tahini in this paleo PB&J spin on your favorite chocolate-covered coconut candy bar made with Hu Gems!


We are copy-catting coconut halloween candy for the kiddos (and the inner kiddos in the adultos). We are stealing a sweet-salty hint from the fruity-nutty favorite, PB&J (but being fancy with tahini instead of peanut butter). We are coating it all in my favorite dark chocolate (that melts like a dream). And honestly if you can wrap your head around all of that, big props to you.

If you can’t just make these Tahini Jam Bounty Bars, taste them, and then you’ll GET IT.

I know all that sounds like it must be complicated to make, but nah. Just six ingredients, no baking, a little waiting but you got this.

  1. First comes the chia jam part. Frozen berries heated then mushed, mixed with chia seeds to thicken things up, sweetened if you want.
  2. Then the coconut filling. Shredded coconut blended with tahini and SALT. This layer is not supposed to be sweet, this layer is supposed to be salty/savory to contrast the sweet strawberry on top and the rich chocolate underneath.
  3. And the chocolate coating on both sides. This isn’t just any ol’ melted chocolate spread on top situation. This is Hu Gems – my favorite dark chocolate, the best dark chocolate for (no) baking, the vegan and paleo dark chocolate made with just three organic ingredients.

I haven’t exactly been quiet about my love for Hu Gems (see: here and here), but this is the first recipe that utilized them in their melted form and WHOA. Never before have I witnessed a chocolate chip melt with such finesse. Not just fast and with minimal stirring, but to the PERFECT consistency. Thin enough for easy pouring and drizzling and delicate coating, but thick enough to not be sad.

I know this may sound like a small thing, but if you’ve made as many DIY chocolate-covered candy things as I have trust me melted consistency matters.

And if you still have yet to try Hu chocolate, 1) why though? and 2) you can use code FEASTINGONFRUIT for 20% off your first order on their website! And yes they do ship even in the summer, got the cold pack thing all figured out.

This is not an overly sweet dessert…and that’s why I love it! The Hu Gems are sweetened, but minimally (just 4g of sugar per serving). The chia jam is optionally sweetened, but mostly just natural berry sweetness. The tahini coconut layer is much more salty than sweet.

So if you are expecting sugary marshmallow-level candy sweetness, this is not your recipe. If you are in the mood for a bounty bar like you’ve never tasted before – complex, mature, a little jam-messy – you’re gonna be all over it, making batch #2 before the week is over if you’re anything like me.

Happy unconventional bounty bar meets PB&J making to you!


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Tahini Jam Bounty Bars

5 from 1 reviews

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 4 hours (chilling)
  • Total Time: 4 hours 30 minutes
  • Yield: 15 bars 1x
  • Category: bars
  • Method: no bake
  • Cuisine: american

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Tahini Jam Bounty Bars. Sweet strawberries meet salty tahini in this paleo PB&J spin on your favorite chocolate-covered coconut candy bar made with Hu Gems!



Chia Jam

  • 2 cups (260g) frozen strawberries, chopped*
  • 2 tbsp chia seeds
  • Optional: 1-2 tbsps maple syrup

Tahini Jam Bounty Bars

  • 1 1/2 cups (240g) Hu Gems**
  • 2 1/2 cups (190g) unsweetened shredded coconut
  • 1/2 cup (120g) tahini***
  • 1/2 tsp salt
  • 3/4 cup chia jam (above)


  1. Microwave the strawberries until just warm. Mash with a fork/masher, or blend on low speed to a chunky puree.
  2. Stir in the chia seeds and optional sweetener. Set aside to thicken.
  3. Melt the Hu Gems. Allow to cool.
  4. Combine the shredded coconut, tahini, and salt in a food processor. Process until combined and crumbly.
  5. Pour half the chocolate into the bottom of a small pan or dish (I used this glass 5×7″ dish) lined with parchment paper or plastic wrap. Smooth into an even layer.
  6. Spread the coconut tahini mixture on top, pressing in gently.
  7. Dollop and spread a layer of chia jam on top of the coconut. 
  8. Pour on remaining melted chocolate.
  9. Refrigerate until set (at least 4 hours).
  10. Cut into squares and enjoy! Keep in the fridge for up to a week.


*Blueberries or cherries would be good too! If you use blackberries or raspberries it will be very seedy.

**If you haven’t tried Hu Gems yet, use code FEASTINGONFRUIT for 20% off your first order here.

***You can substitute with your favorite nut/seed butters, but personally I like the savory flavor of tahini here.


  • Serving Size: 1 square
  • Calories: 221
  • Sugar: 6g
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 3g

Keywords: vegan, paleo, no bake, summer, strawberry, coconut, candy, gluten-free, chocolate, easy

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