Hemp, Chocolate and Tahini Coconut Bars (grain-free & vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Cacao powder, raw
  • 8 Medjool dates, pitted

• Condiments

  • 200 g Bar creamed coconut or coconut butter
  • 1 tsp Lemon juice
  • 2 tbsp Maple syrup
  • 5 tbsp Tahini

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 pinch Pink himalayan salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 80 g Almonds
  • 70 g Hemp seeds

Found on nirvanacakery.com

Description

Ingredients

• Crust layer:
• 70g hemp seeds (1/2 cup)
• 80g almonds (1/2 cup)
• 8 medjool dates, pitted
• 2tbsp raw cacao powder
• 1tsp cinnamon
• pinch of pink Himalayan salt
• 2tbsp coconut oil
• 3tbsp tahini
• Coconut tahini layer:
• 200g bar creamed coconut or coconut butter (1 cup)
• 2tbsp coconut oil
• 2tbsp maple syrup
• 1tsp vanilla
• 2tbsp tahini
• 1tsp lemon juice

Directions

• Line 7square dish with parchment paper.
• Place hemp seeds and almonds into a food processor or high speed blender and pulse few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together. Spoon the mix into the dish, spread evenly onto the base and press tightly down. Place into a fridge.
• In a small pot gently melt creamed coconut with coconut oil. Stir in maple syrup, vanilla, tahini and lemon juice. Spoon onto the crust layer and smooth out evenly.
• Place into a fridge for about 30 min to set.
• Once set remove from the fridge and with a sharp knife cut into 16 squares.
• Store in a fridge in an airtight container.
• Enjoy!