Hemp And Tahini Coconut Bars – a delicious recipe with Layer, hemp seeds, almonds, dates, coconut oil, tahini. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a 7-inch baking pan with parchment paper.
2
Combine hemp seeds and almonds in a food processor and blend. Add dates, coconut oil, tahini, cacao powder, maple syrup, cinnamon, and salt. Blend until mixture comes together. Spread and press mixture into the prepared pan. Place in the refrigerator.
3
Place flaked coconut in the food processor and blend until a butter forms, about 10 minutes. Scrape sides down occasionally.
4
Melt coconut oil in a saucepan. Stir in the coconut butter, maple syrup, tahini, vanilla extract, and lemon juice. Spread on top of the hemp mixture. Return to the refrigerator and chill at least 30 minutes. Cut into squares to serve. Store in the refrigerator.
269
kcal
Calories
24
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: Bottom Layer:, 1/2 cup hemp seeds, 1/2 cup almonds, 8 Medjool dates, and more.
Yes, Hemp And Tahini Coconut Bars falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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