Coconut Vanilla Hemp Bars
These Coconut Vanilla Hemp Bars are the perfect kid friendly & adult pleasing high protein, high fiber snack! The sweet vanilla flavor perfectly balances out the nuttiness of hemp and tahini. These bars can also be made to be completely nut allergy friendly to take to school.
As nutritionists and personal chefs we understand the importance of a good quality snack that not only tastes delicious but also gives you all the nutrients you need to keep you fueled for your day! These Coconut Vanilla Hemp Bars do exactly that, plus they are super easy to make and require no cooking/baking which is always a bonus.
One of the main ingredients in these bars is hemp hearts. We love using hemp hearts in our meal prep as they add a nutty flavor to a dish without the use of nuts (which so many people have sensitivities or allergies to). Hemp hearts are also high in fiber and a good source of plant based protein which makes them perfect for helping to balance blood sugar which can help stabilize your mood, energy and aid in gut health!
If you or your little one cannot have nuts due to a sensitivity, allergy, or school preferences you can easily swap out. We love swapping the almonds in this recipe for pumpkin seeds, sunflower seeds, or toasted oats; they will all give you the same great taste & texture!
If you do make this recipe and love it as much as we do don’t forget to tag us in your stories or posts on Instagram!
Coconut Vanilla Hemp Bars
Prep time: 10 minutes
Set time: 30 minutes
Total time: 40 minutes
Ingredients
- ¼ cup Maple Syrup
- ¼ cup Coconut Oil
- 1 tbsp Vanilla
- ¼ tsp Salt
- ½ cup Tahini, can also switch out for peanut butter or almond butter
- 1 cup slivered Almonds
- 1 cup Hemp Seeds
- 1 cup Unsweetened Shredded Coconut
- ½ cup Chocolate Chips
- Optional: ½ cup Chocolate Chips Melted to drizzle over top of the bars
Directions
Step 1
Add almonds, hemp seeds, shredded coconut and chocolate chips to a medium sized bowl and toss to combine.
Step 2
In a small bowl whisk together maple syrup, coconut oil, vanilla, salt and tahini until fully combined. Once combined pour over your dry goods and continue mixing until everything is evenly coated with the liquid mixture.
Step 3
Line an 8×8 pan with parchment & pour hemp mixture into the pan. Then using a spatula, spread out and press down until completely firm and packed, you can also use wet damp hands to do this too. Place in the fridge for 30 minutes to firm up before cutting into squares.
Step 4
If you would like to add a chocolate drizzle make sure to cool & cut first, then drizzle with the chocolate and place back in the fridge.
For best storage keep in the fridge for up to 1 week or in the freezer for up to 3 months. These travel best if kept cool, so if you are taking them for lunch or to school place something cold or frozen (like an ice pack) in the lunch box as well.
This recipe was created by nutritionist and blogger Danielle from Thyme to Nourish, you can check out more of her recipes here.
