Hemp protein bars

Hemp protein bars

By
From
The Green Kitchen
Makes
15
Photographer
Johanna Frenkel

This is one of the most appreciated and commented recipes on our blog. The bars are not only really tasty as a midday snack for all ages, but we also wrap these in paper to eat after we have been working out. They are sweet in a very nice and nourishing way and packed with protein.

Dry mixture

Ingredients

Quantity Ingredient
160g pumpkin seeds
100g desiccated coconut
80g hemp seeds
50g hemp protein powder
50g chia seeds
2 tablespoons bee pollen, (leave out if you are vegan)

Wet mixture

Quantity Ingredient
20 fresh medjool dates, stoned
90ml coconut oil
30g cacao powder
1 teaspoon vanilla extract

Extra

Quantity Ingredient
40g rolled oats
2 tablespoons poppy seeds

Method

  1. In a food processor or high-speed blender, pulse the dry ingredients quickly. Do not over-process, as you want it a little crunchy. Place the mixture in a bowl and set aside.
  2. Add all the wet ingredients to the food processor or high-speed blender and purée. This might take some time. If your blender isn’t powerful enough, you might have to help out by stirring around a few times with a fork or add a dash of water.
  3. Pour the wet ingredients over the dry ingredients, add the oats and poppy seeds and stir until well combined.
  4. Spread the batter into a 28 x 18 cm baking tin lined with baking paper and press down the mixture so it is compact. Chill in the fridge for about 30 minutes.
  5. Cut into bars, wrap them in paper and store in an airtight container. Keep for 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 by hand until well combined.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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