Line a 20x30 cm (8x12-inch) baking pan with parchment paper. In a large mixing bowl, combine the tahini, honey, and melted chocolate. Stir with a spatula until smooth and fully incorporated.

Add the granola, ensuring the nuts are evenly distributed throughout the mixture. Mix thoroughly until the ingredients are well combined and no dry spots remain.

Transfer the mixture to the prepared pan, pressing it down firmly with the back of a spoon to create an even layer. Freeze for at least 4 hours until fully set.

Once firm, remove from the freezer, lift the parchment paper to release the bars, and slice into squares, fingers, or rectangles.

Store in an airtight container in the refrigerator for up to one week. For longer storage, keep in the freezer and thaw for a few minutes before serving.