Chocolate Hemp Seed Snack Bar
These are your new go-to homemade snack bar, developed for us by Tajda Ferko (@myveganminimalist). Naturally sweetened with maple syrup and agave nectar and packed with a variety of seeds and nuts, these are rich in both flavour and nutrition. High in fibre, protein and omega-3, share with your mates, kids or grandma and they won’t stop asking for more. Top off with an optional chocolate layer to add a touch of indulgence (only optional if you’re a crazy person.) This recipe makes 16 bars, how every many servings that is can be up to you. Keep in an airtight container for up to four days.
See another variation of this this recipe, as devised by @eatingwellnotless, which adds delicious organic peanut butter to the mix!
- 6 tbsp hemp seeds
- 6 tbsp sunflower seeds
- 300g rolled oats
- 4 tbsp flax seeds
- 1 tsp cinnamon
- 40g chopped hazelnuts
- 150g vegan butter
- 2 tsp vanilla extract
- 25g light muscovado sugar
- 100g maple syrup
- 150g agave nectar
- 200g 70% dark chocolate (optional)
- 1 tbsp coconut oil (optional)
- Salt flakes
Pre-heat the oven to 180°C. Melt the butter, vanilla extract, sugar, maple syrup and agave nectar in a small pan on low to medium heat.
Once fully melted and combined, pour into a large bowl and add the rest of the ingredients (except dark chocolate, coconut oil and salt flakes which will be used to create the optional chocolate layer on top.) Stir well, making sure the dry ingredients are evenly distributed throughout the mixture.
Line a 9-inch square tin with baking paper and transfer your mixture to the tin, ensuring it’s evenly spread throughout. Use a flat spatula to firmly press down the mixture into the corners of the tin.
Bake for 25 minutes until golden brown around the edges. Whilst you wait for the bars to cool, prepare your chocolate layer.
Melt the chocolate and coconut oil in a microwave or using a bain marie until fully melted (careful not to burn!) Then, pour the melted chocolate on top of the bars, using a flat spatula again to ensure the chocolate is spread evenly.
Place into the fridge for 2 hours, and once set, cut into desired shapes and top off with salt flakes. Voila!