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Hemp and Tahini Coconut Bars

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Joanna Orssich

"Vegan and gluten-free bars with hemp and tahini."
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1 h servings 506 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Line a 7-inch baking pan with parchment paper.
  2. Combine hemp seeds and almonds in a food processor and blend. Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt. Blend until mixture comes together. Spread and press mixture into the prepared pan. Place in the refrigerator.
  3. Place flaked coconut in the food processor and blend until a butter forms, about 10 minutes. Scrape sides down occasionally.
  4. Melt coconut oil in a saucepan. Stir in the coconut butter, maple syrup, tahini, vanilla extract, and lemon juice. Spread on top of the hemp mixture. Return to the refrigerator and chill at least 30 minutes. Cut into squares to serve. Store in the refrigerator.

Nutrition Facts

Per Serving: 506 calories; 43.7 g fat; 25.8 g carbohydrates; 9.6 g protein; 0 mg cholesterol; 42 mg sodium. Full nutrition

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