Line an 8x8 inch pan with parchment paper. Place a medium pot over low heat and add in tahini, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute. Alternatively, you can microwave this mixture for 45-60 seconds.
To store these tahini chex bars: keep them covered in the freezer for up to 2 weeks. Take bars out 5 minutes before you are ready to serve to ensure they aren’t too crunchy! They will soften up at room temp so storing in the freezer is best.