Chocolate Hemp and Oat Bars

Chcolate Chip Hemp Oat Bars from the Supefood Kitchen Cookbook.
Julie Morris
  • 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


  1. Preheat oven to 350˚ F. Lightly grease a baking sheet with 1 teaspoon of coconut oil.
  2. 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.
  3. 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.
  4. 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.