Chocolate-Covered Hemp Seed Protein Bars
A delicious high-protein breakfast or snack bar.
Servings
16 – 20
Ready In:
20 minutes
Calories:
?
Good For:
Breakfast or Snack
Introduction
About this Recipe
By: Lisa Turner
Simple no-bake seed, nut and nut butter bars topped with dark chocolate.
Ingredients
- 8 Medjool dates, pitted and roughly chopped
- 5Â 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
Topping
- 3-1/2 ounces dark chocolate
- 1 teaspoon coconut oil
Step by Step Instructions
Step 1
Line an 8 x 8 inch baking pan with parchment paper.
Step 2
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.Â
Step 3
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.
Step 4
Transfer the mixture to a medium bowl, and stir in the nuts.
Step 5
Turn the mixture out into the prepared pan and press down evenly, using the back of a spoon or a piece of parchment paper.
Step 6
Let the pan sit in the refrigerator while you prepare the chocolate.
Step 7
In a small saucepan, heat the chocolate and coconut oil over low heat. Stir often until the chocolate is melted.
Step 8
Quickly pour the chocolate over the top of the pan and spread evenly.
Step 9
Chill in the refrigerator or freezer until the chocolate is set, at least 15 minutes.
Step 10
When ready to serve, cut into 1- to 2-inch squares.
Step 11
Store any remaining bars in the refrigerator or freezer in a well-sealed container for up to a week or longer.