Name: Hemp and Tahini Coconut Bars recipe
Ingredients: ½ cup hemp seeds;½ cup almonds;8 Medjool dates;2 tablespoons coconut oil;2 tablespoons tahini;2 tablespoons cacao powder;1 tablespoon maple syrup;1 teaspoon ground cinnamon;1 pinch salt;3 cups flaked coconut;2 tablespoons coconut oil;2 tablespoons maple syrup;2 tablespoons tahini;1 teaspoon vanilla extract;1 teaspoon lemon juice

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Ingredients

½ cup hemp seeds ½ cup almonds 8 Medjool dates 2 tablespoons coconut oil 2 tablespoons tahini 2 tablespoons cacao powder 1 tablespoon maple syrup 1 teaspoon ground cinnamon 1 pinch salt 3 cups flaked coconut 2 tablespoons coconut oil 2 tablespoons maple syrup 2 tablespoons tahini 1 teaspoon vanilla extract 1 teaspoon lemon juice

Nutrition Info

506.1 calories carbohydrate: 25.8 g cholesterol: : - fat: 43.7 g fiber: 10.2 g protein: 9.6 g saturatedFat: 28 g servingSize: - sodium: 41.9 mg sugar: 12.8 g transFat: : - unsaturatedFat: : -

Directions

Line a 7-inch baking pan with parchment paper.
Combine hemp seeds and almonds in a food processor and blend. Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt. Blend until mixture comes together. Spread and press mixture into the prepared pan. Place in the refrigerator.
Place flaked coconut in the food processor and blend until a butter forms, about 10 minutes. Scrape sides down occasionally.
Melt coconut oil in a saucepan. Stir in the coconut butter, maple syrup, tahini, vanilla extract, and lemon juice. Spread on top of the hemp mixture. Return to the refrigerator and chill at least 30 minutes. Cut into squares to serve. Store in the refrigerator.

Recipe Yield

8 servings

Recipe Note

Vegan and gluten-free bars with hemp and tahini.

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