In honor of a big day here in New England, here is a recipe for bars I found over at Green Kitchen Stories. She still has yet to let me down with a recipe. I made these for my two newly found vegan sisters and one called them, and I quote, "life altering." Happy Marathon Monday !
Raw Hemp Protein Bars ::
Dry ingredients
1 cup (240 ml) pumpkin seeds
1 cup (240 ml) coconut flakes
1/2 cup (120 ml) hemp hearts
1/2 cup (120 ml) hemp protein powder (you can use hemp hearts instead)
4 tbsp chia seeds
2 tbsp bee pollen (optional)
Wet ingredients
20 fresh medjool dates, pitted
6 tbsp coconut oil, melted
4 tbsp (raw) cacao powder
1 tsp grounded vanilla or vanilla extract
6 tbsp rolled oats
2 tbsp poppy seeds
In a food processor or blender, pulse the dry ingredients quickly. Do not over-process, we want it crunchy. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor or high speed blender and blend to combine. 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, add oats and poppy seeds 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. 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.
