These bars are delicious and high in protein. They are sweet without feeling like you are chowing down on a chocolate bar. The nuts and seeds provide good sources of fat as well as protein to keep you full. The hemp bites are a great on the go snack, they satisfy you quickly and have some staying power. This recipe is modified from this version.
1 cup (160 g) pumpkin seeds
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder (you can use hemp hearts instead)
4 tbsp chia seeds
2 tbsp bee pollen (optional)
20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp cacao powder
1 tsp vanilla extract or 1/2 tsp ground vanilla
In a food processor or blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor or high speed blender and run until smooth. This might take some time, and if your blender isn’t strong enough you might have to help out by stirring around a few times with a fork or add a dash of water.
Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a 11 x 7-inch (28 x 18 cm) baking dish, make sure it becomes quite compact (I have taken to rolling mine into golf ball sized balls for quick access). Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.
Tip: If you do not have a high speed blender, place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel, it’ll take a few minutes. Then add the remaining ingredients one by one and knead it by hand until well combined.[/mp_text] [/mp_span] [/mp_row]