These Almond Coconut Protein Bars with Hemp Seeds are just asking to fuel your busiest, active days! They’re perfect as a pre-workout snack, great for powering a long run or hike or even as a quick breakfast on-the-go. Plus they’re so delicious, you’ll be looking forward to enjoying one, every single time! They make a great alternative to store-bought protein bars, so skip the hefty price tag and scary list of questionable ingredients and give these homemade coconut protein bars a try!
Eating Plants Is Easy
These protein bars are super easy to make. Just mix it all up, press into a lined pan, set, cut and enjoy! No baking required.
I think I take for granted understanding how easy plant-based eating is. I forget that for those not familiar eating vegan diet, it can all seem very overwhelming. BUT, trust me, it’s so much easier than you think! People have asked me “but, what do you eat??” or made comments like “but, isn’t it so hard and expensive?” The thing is, that couldn’t be farther from the truth! Without meat, dairy and eggs to buy, vegan grocery shopping is very inexpensive and with a little prep and planning, it’s easy as can be, and most importantly, there is so much to eat!
Don’t think of vegan food as “vegan food,” it’s just food! And with the vast amount of resources and grocery items available today, it’s never been easier to throughly enjoy and thrive on a plant-based diet.
Superstar Hemp Seeds
I think hemp seeds are my all-time favourite super food. They’re very low in sugars yet high in protein and omega-3 essential fatty acids. They’re rich in vitamin E, fibre and a range of other antioxidants, vitamins and minerals. Plus they’re a complete source of protein, a rarity in plant foods. Raw hemp seeds offer a wide range of health benefits from improved energy, faster recovery, lowering cholesterol and blood pressure, reducing inflammation and improving circulation, among other things.
I eat hemp seeds daily as a source of energy, protein and omega-3 fatty acids. I like to add them to smoothie bowls, sprinkle them on coconut yogurt or my overnight oats and add them to salads. They’re also a fantastic addition to homemade energy balls and bars just like these almond coconut protein bars.
Natural Pre-Workout Energy
For a healthy, pre-workout snack, try eating 1/2 to 1 of these bars about 30 minutes to an hour before your workout. The dates, hemp seeds and coconut make them great pre-workout thanks to healthy fats and carbohydrates. They would also be suitable to enjoy after your workout thanks to the added protein powder. Aside from the Vega protein, the hemp seeds and almonds also provide a nice boost of of protein.
Almond Coconut Protein Bars
These bars feature some of my favourite whole food ingredients: coconut, almonds, hemp seeds and sweet, soft, energizing dates. Make sure you’re using fresh, soft dates for best results. I recommend using medjool dates if you can get your hands on some, if no, neglect dates are also a good choice. If you can only find dates that are dry, soak them in hot water for 15 minutes and drain before using.
To make these bars, you’ll need a food processor or high-speed blender. I used my Ninja blender to make them. You’ll need to blend up the “dough” before pressing them into a baking pan and letting them set in the fridge or freezer. You’ll also need some parchment paper or saran wrap to line the pan. By lining the pan with parchment paper, it makes lifting the finished product out the pan to cut into bars as easy as can be.Print
Almond Coconut Protein Bars with Hemp Seeds
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 12 bars
- 1 cup raw almonds
- 1 1/4 cup packed, pitted medjool dates
- 1 cup raw hemp seeds
- 1 1/3 cup unsweetened shredded coconut
- 3/4 cup Vega Performance Protein in Vanilla
- 1/3 cup melted coconut oil
- 1/4 cup water
- 3 tsp cinnamon (optional but recommend, for flavour)
- 1/2 tsp unrefined sea salt (optional but recommend, for flavour)
- Place the almonds in a food processor or high-powered blender and mix until broken down.
- Add the dates and hemp seeds and mix until it forms a dough.
- Remove and place in a large bowl. Add the rest of the ingredients to the bowl.
- Use clean hands to thoroughly mix it all together very well.
- Press the dough into a parchment paper-lined (or wax or saran) square baking pan. Spend some time thoroughly pressing it in to the pan to ensure a bar that holds together well.
- Place in the fridge for at least 1 hour.
- Lift out of the pan and cut into 12 bars.
- Store in the fridge in a sealed container.