Description
Rich, chocolately, fudgy tahini bars with hemp seeds! You will love these simple but decadent bars.
Ingredients
- 2 cups lightly packed, soft pitted dates (350 g, see notes)
- 1/2 cup tahini (120 g)
- 1/2 cup chocolate or vanilla vegan protein powder of choice (50 g)
- 1/4 cup cacao powder (24 g)
- 1 cup hemp seeds (160 g)
- 3/4 tsp sea salt
- 2 1/2 tbsp almond milk or water
Instructions
- Add everything to a food processor and mix until it forms a thick dough. It will take a little bit but it should form into one big dough ball, once it’s does, it’s ready to go.
- Press the dough (you may need to use wet hands, it can be sticky) into a parchment paper, wax paper or saran wrap-lined square baking pan. Take a few moments to press it down into the corners and work it all together. It will be a little sticky and messy.
- Place in the freezer for 4 hours up to overnight to set.
- Lift the bars out of the pan and cut into 14 bars.
- Store the bars in the freezer for up to 3 months. I love them straight from the freezer for the best fudgy consistency. They won’t freeze solid and they’re so good this way!
Notes
It’s important to use soft dates in no-bake recipes like this. I would recommend medjool, sayer, honey or deglect noor but as long as they’re moist and fresh, any kind should work. Medjool dates have the best flavour and texture in my opinion but I often use sayer dates. If you only have hard, dry dates, soak them in hot water for 15 minutes and thoroughly drain before using.
For best results, use a kitchen scale and weigh your ingredients according to my measurements.
Nutrition
- Serving Size: 1 bar
- Calories: 231
- Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 11 g