No Bake Cacao and Hemp Cookie Dough Bars

Serves: to share
GF DF RSF PB

Ingredients: 

1/2 cup SOUL SEED Hemp Seeds
1/4 cup SOUL SEED Hemp Protein
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup desiccated coconut
1/2 cup raw cacao nibs
1/2 cup smooth peanut butter or tahini
2 medjool dates, pitted and soaked in warm water, drained
1 cup dark chocolate, melted
Pinch of salt

Method:

Get started by adding the hemp seeds, hemp protein, sesame and sunflower seeds, along with the desiccated coconut to a food processor and blitz until well combined and you’ve got a fine crumb consistency.

Add in the peanut butter, softened dates, cacao nibs and a pinch of salt and blitz again until you have a wet sticky dough. If it’s too wet, add some more seeds, if it’s too dry, add a touch more peanut butter or a splash of good-quality oil. You want a dough that can be pressed with your fingers and hold its form.

Line a small 20 cm x 20 cm square cake or baking tin with baking paper and press the dough into the base and evenly into the edges and sides so it is nice and flat. Transfer to the fridge freezer to set firm whilst you melt your dark chocolate.

Once your bars are cold and your dark chocolate has cooled slightly, remove the set slab of cookie dough from the tin, and slice into smaller bars. Drizzle each with chocolate and enjoy.

Store in an airtight container in the fridge for up to two weeks for an easy snack on the go.