Makes around 15 bars
These bars are not only filled with protein, they are also magically delicious. They are sweet but it in a very nice and nourishing way. Have them after a workout or as a mid-day snack.
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
Add after blending
6 tbsp rolled oats
2 tbsp poppy seeds
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, 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.
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 kneed it by hand until well combined.