Chocolate-Covered Hemp Seed Protein Bars
A delicious high-protein breakfast or snack bar.
16 – 20
Breakfast or Snack
About this Recipe
By: Lisa Turner
Simple no-bake seed, nut and nut butter bars topped with dark chocolate.
- 8 Medjool dates, pitted and roughly chopped
- 5 dried Turkish apricots, roughly chopped
- 1/2 cup tahini
- 1/4 cup almond butter
- 1/4 cup peanut butter
- 1 cup hemp seeds
- 2 tablespoons chia seeds or ground flax seeds
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup unsalted macadamia nuts or cashews, chopped
- 3-1/2 ounces dark chocolate
- 1 teaspoon coconut oil
Step by Step Instructions
Line an 8 x 8 inch baking pan with parchment paper.
In a food processor or high-powdered blender, blend together the dates, apricots and 1/4 cup warm water until the dried fruit is mashed.
Add the tahini, almond butter, peanut butter, hemp seeds, chia seeds, coconut oil, maple syrup (if using), vanilla and salt, and process until combined and the mixture resembles a soft dough.
Transfer the mixture to a medium bowl, and stir in the nuts.
Turn the mixture out into the prepared pan and press down evenly, using the back of a spoon or a piece of parchment paper.
Let the pan sit in the refrigerator while you prepare the chocolate.
In a small saucepan, heat the chocolate and coconut oil over low heat. Stir often until the chocolate is melted.
Quickly pour the chocolate over the top of the pan and spread evenly.
Chill in the refrigerator or freezer until the chocolate is set, at least 15 minutes.
When ready to serve, cut into 1- to 2-inch squares.
Store any remaining bars in the refrigerator or freezer in a well-sealed container for up to a week or longer.