Vegan and gluten-free bars with hemp and tahini.

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Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Bottom Layer:
Top Layer:

Directions

Instructions Checklist
  • Line a 7-inch baking pan with parchment paper.

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  • 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.

  • Place flaked coconut in the food processor and blend until a butter forms, about 10 minutes. Scrape sides down occasionally.

  • 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

506 calories; protein 9.6g; carbohydrates 25.8g; fat 43.7g; sodium 41.9mg. Full Nutrition
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