Chocolate Hemp and Oat Bars
- Yield: 1 dozens
- 1/4cup plus 1 teaspoon coconut oil
- 1cup (packed) soft Medjool dates (about 10 or 11 dates), pits removed
- 1cup hemp milk, or store-bought nut milk of choice
- 1tablespoon vanilla extract
- 1tablespoon chia seed powder
- 1 1/2cups rolled oats*
- 1/2cup wheat flour*
- 3/4teaspoon baking soda
- 1/2teaspoon salt
- 1/3cup hemp seeds
- 1/3cup dark chocolate, finely chopped
- 1/4cup cacao nibs
- Preheat oven to 350˚ F. Lightly grease a baking sheet with 1 teaspoon of coconut oil.
- In a small saucepan, melt the remaining coconut oil into a warm liquid. Pour the coconut oil into a food processor, and add the dates, hemp milk, vanilla extract, and chia powder. Blend until a smooth paste has formed, stopping the machine and scraping down the sides if needed.
- In a large bowl, mix together the oats, flour, baking soda, salt, and hemp seeds. Stir in the date mixture and mix well. Fold in the chocolate and cacao nibs.
- Spread the mixture onto the prepared baking sheet with a spatula, forming it into a rectangle about 1⁄2-inch thick. Cut the wet dough into about a dozen rectangles (or desired shape). Bake for 12–15 minutes, or until edges begin to turn golden brown and are cooked through. Let cool, then separate the rectangles and serve.
*For gluten-free bars, use gluten-free oats and flour, available through natural food stores or online
Variation: Add in ¼ cup goji berries with the cacao nibs
Reprinted with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris.