30 November 2015
Hemp Protein Bars // Good Food
Vegan, naturally sweet, chocolatey and moreish, these hemp bars have become a staple in our household for both us and our small to enjoy. Taken from our favourite recipe book The Green Kitchen, and modified to suit our tastes, these bars are an instant, nourishing energy hit on many a busy adventure.
1 cup (160 g) pumpkin seeds
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp seeds
4 tbsp chia seeds
6 tbsp rolled oats
2 tbsp poppy seeds
20 dates (pitted )
6 tbsp coconut oil (room temperature)
4 tbsp cocoa powder
1 tsp vanilla extract
Roughly chop the pumpkin seeds (or you can leave whole if preferred). Mash the dates with a fork until they are sticky and smooth as caramel.
Mix together all ingredients, adding one by one, and kneed by hand until well combined.
Spread the batter evenly into a 11 x 7-inch (28 x 18 cm) baking dish, pressing down to compact. Place in the fridge for about 30 minutes. Cut into bars and store in an airtight container in the fridge. Will keep around a week.
Image and original recipe The Green Kitchen