• Serves: makes 12
  • Prep Time: 20 minutes + 2 hours cooling
  • Cooking Time: N/A
  • Difficulty: easy

These super-tasty and incredibly filling snacks are quick and easy to make and great for everyone: kids love them, too. I just keep them in the fridge and eat them as an on-the-go breakfast or as an afternoon snack.

A few weeks ago we caught up with Honestly Healthy’’s Natasha Corrett who talked us through her recipes for Raw Hemp Fridge Bars.

Want to find out how to make this tasty treat? Keep reading!

 

here's what you'll need...

  • 300g dates, pitted
  • 240ml warm water
  • 120ml coconut oil, melted
  • 1 Tbsp vanilla extract
  • 500g jumbo rolled oats
  • 100g desiccated coconut (dry unsweetened coconut)
  • 100g raw sunflower seeds
  • 100g raw pumpkin seeds
  • 40g raw hemp

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here's how it's done...

  • 1

    Line a baking tray (cookie sheet) with baking parchment and set aside. Soak the dates in the warm water for 20 minutes. Then whizz in a high-speed blender with the water to a smooth paste.

  • 2

    Melt the coconut oil in a heatproof bowl over a pan of simmering water or in a bain marie. Pour the oil into the blender along with the vanilla extract. Blend until smooth.

  • 3

    Put the oats, desiccated coconut (dry unsweetened coconut), sunflower seeds and pumpkin seeds into a bowl, stir to mix and then divide the mixture in half.

  • 4

    Pulse half the mixture in a food processor, just roughly, so you maintain some texture. Tip the pulsed mixture back into the bowl of the ‘whole’ mixture. Then pour the contents of the blender into the bowl and mix thoroughly so no dry ingredients remain. Tip the mixture into the prepared baking tray (cookie sheet) and pat down, so that it forms an even slab. Then, scatter the hemp seeds over the top and press them into the slab.

    Refrigerate for 2 hours to set. Remove from the fridge, cut into squares or rectangles and enjoy.

    Hemp Bars

 

Amy Marsden

By Amy Marsden on 21.01.14

Guest Contributor

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