Chocolate-Covered Hemp Seed Protein Bars

A delicious high-protein breakfast or snack bar.


16 – 20

Ready In:

20 minutes



Good For:

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

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. 

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.

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