Gluten Free, Dairy Free, Vegan
Make a batch of these Hemp protein bars on a Sunday night and munch on them during busy weekdays or whenever you need an energy boost or a chocolatey pick me up. These bars are loaded with antioxidants, Omega fatty acids and an ample dose of plant-based protein.
160 g pumpkin seeds
100 g dried shredded coconut
1 cup Of The Earth Superfoods organic shelled hemp seeds
4 tbsporganic chia seeds
20 fresh medjool dates, pitted
6 tbsp Yacon syrup
4 tbsp organic pure cacao powder
1/2 teaspoon vanilla powder
Add after blending 6 tbsp gluten free rolled oats 2 tbsp poppy seeds
Place all dry ingredients into a high-speed blender and whiz until you reach your desired consistency. We like ours a little crunchy, hence we just pulse for couple of times. Place the mix into a separate bowl. Now add all your wet ingredients to the food processor and create a smooth paste. You can add a splash of water if it doesn't want to get creamy. Combine the two mix together and add the oats and poppy seeds. Spread your sticky batter evenly in a squared baking dish. Press firmly and place it into the fridge for 35 minutes to set. Cut into bars and store in an airtight container. It will keep around a week.