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Loaded with plenty of protein from nut butters, tahini, mighty hemp seeds and nuts, and sweetened only with dates, apricots and a wee bit of maple syrup, these raw protein bars are not only good for you, but positively delicious too. They make for a fine treat anytime of year, and are a good choice if you are in rush, but want something quick for breakfast, or whenever you need a snack to fuel the body and satisfy the urge for a sweet treat. They keep for at least a week in the fridge, and even longer in the freezer, and they are fancy enough to serve up on your holiday tables too.
The recipe can easily be varied by using just peanut butter or almond butter instead of the combination of the two, and you might consider adding a different variety of seeds and nuts too. I chose hemp seeds because they have a nuttier taste than sesame seeds, thus complementing the slightly bitter taste of the tahini, and also because of their especially high protein profile — hemp seeds are a complete source of protein because they contain all nine essential amino acids, and just 2 to 3 tablespoons of hemp seeds provides roughly 11 grams of protein. Consider this recipe as a template to suit and satisfy your needs and tastes.
 Chocolate-Covered Hemp Seed Protein Bars |
Recipe by Lisa Turner
Published on December 2, 2019
Simple no-bake seed, nut and nut butter bars topped with dark chocolate — a delicious high-protein breakfast or snack bar
Preparation: 20 minutes
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Ingredients:
- 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
Topping:
- 100 g (3 1/2 oz) dark chocolate
- 1 teaspoon coconut oil
Instructions:
Line a 8 × 8 inch baking pan with parchment paper. In a food processor or high powered blender, blend together the dates, apricots and 1/4 cup warm water until the dried fruit is mashed. 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. Transfer the mixture to a medium bowl, and stir in the nuts. Turn the mixture out into the prepared pan and press down evenly, using the back of a spoon or a piece of parchment paper. Let the pan sit in the refrigerator while you prepare the chocolate. In a small saucepan, heat the chocolate and coconut oil over low heat. Stir often, until the chocolate is melted. Quickly pour the chocolate over the top of the pan and spread evenly. Chill in the refrigerator or freezer until the chocolate is set, at least 15 minutes. When ready to serve, cut into 1- to 2-inch squares. Store any remaining bars in the refrigerator or freezer in a well-sealed container for up to a week or longer.
Makes 16 to 20 bars |
Other protein delights to try from Lisa's Vegetarian Kitchen:
Oat and Peanut Butter Energy NibblesRaw Nut and Seed Chocolate Chunk Mint Energy BallsBlack Bean Cocoa FudgeVegan Chocolate-Coconut Butter Fudge with Dried Cherries
