What is this? Yet another recipe with peanut butter and chocolate?!
Shocker, I know..
But what this recipe has that the other recipes I have made in the past doesn’t is what I think has become one of my new favourite ingredients. Hemp hearts!
Move over chia seeds, hemp hearts have stolen my heart and have secured themselves a permanent home in my kitchen cupboard
Let me explain to anyone who has never tried hemp hearts before (which was me about 2 weeks ago). Hemp hearts are packed with protein, full of good omegas and low in carbs. They can easily be added to your diet by sprinkling them on cereal, adding them to smoothies or, like me, making some killer granola bar-like squares.
But I don’t want you to just take my word for it. It’s giveaway time!
Thanks to the generous team over at Manitoba Harvest, one lucky winner will receive a bag of their own to try out. There are a myriad of recipes that you can try over on the Manitoba Harvest website, which I have bookmarked already and will work through this summer.
But since it is the summer, and it is far too hot to turn on my oven at the moment, I have created a no bake bar recipe. Perfect to bring along on hikes or summer picnics. And unlike chia seeds, the hemp hearts don’t get stuck in your teeth.
So you you can leave behind that packet of floss.
Super healthy bars made with hemp hearts and peanut butter. Vegan, gluten free and perfect snack food!
- 1 1/2 cups unsweetened coconut
- 1 cup peanut butter
- 1/3 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 cup hemp hearts
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
In a large bowl, mix together the coconut, peanut butter, maple syrup, cinnamon and hemp hearts. Fold in the cranberries and chocolate chips.
Line an 8×8 baking pan with aluminium foil. Pour the mixture into the baking pan, and press down evenly with a spatula.
Place the pan in the freezer for three hours, or until set.
Once set, lift out of the pan and place on a cutting board. Cut into around 16 squares. Store in an airtight container.