- First place the nuts in a processor and mix until broken down into a grainy consistency. It’s okay if there are still some large pieces but they should be mostly broken down.
- Add the rest of the ingredients and blend into a thick, sticky dough you can squeeze together between your fingers. If the dough seems too crumbly, add 1-2 tbsp warm water and process again.
- Line a 7 or 8 inch square baking pan with parchment paper so the it sticks out over at least 2 sides of the pan.
- Transfer the dough to the pan and firmly press into an even layer. Take a few minutes to really work it into the pan, especially in the corners. If the dough is sticky, it can help to wet your hands.
- You can lift the bars out of the pan right away and slice into bars or transfer to the freezer (recommended) for 30-60 minutes before slicing for a firmer bar.
- Lift the bars out of the pan and slice into 16 bars.
Nuts: Use any mixture of nuts from walnuts, pecans, cashews and almonds. For nut-free bars, nuts can be substituted with sunflower seed bars (use tahini or sunflower seed butter for the nut/seed butter).
Store in the fridge in an air-tight container for up to 1 week or the freezer for up to 3 months.
*Maple Syrup: The original recipe called for 2 tbsp maple syrup but I omitted it when this recipe was updated. I don’t feel it needs it, though it can be added to improve the consistency of the dough (instead of water) and add a bit of extra sweetness if you like.
- Serving Size: 1
- Calories: 189
- Sugar: 15 g
- Sodium: 1 mg
- Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
Keywords: hemp protein bars, hemp energy bars