Perfectly chewy hemp bars

I can honestly say I’ve spent far too much time recently looking for a high protein breakfast bar recipe. It’s not that there aren’t literally hundreds on the internet or in every cookbook I own, but I couldn’t find one that jumped out at me. I have to admit, I have a soft spot for Trek flapjack bars – there’s something about how dense and sweet they are that I crave – and I’ve put away a fair few of them recently. Besides the fact they have a lot of rice syrup in them (they really are sweet), at £1 a pop I knew I could make something similar, cheaper and that I’d probably prefer eating. Or, at least, I could convince myself I do!

Then I found, what is to me, the most perfect recipe. Not only did I have all the ingredients – the relief of not having to leave the house – they were exactly what I wanted ie. no bake, no dried fruit, dense, filling, protein-packed (and powder-less). I highly recommend you make these, because they really are wonderful.

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They are packed with seeds and almonds, subtly sweet and don’t crumble at the mere sight of the bottom of my handbag. When I’d eaten half the bars, I decided to experiment with a thin chocolate coating, which worked wonderfully, albeit they do have to stay in the fridge.

The recipe is by Emily von Euw, and you can find it here. Or go to her blog and swoon at her beautiful photography if nothing else! The recipe is also below – ever so slightly adapted. It’s in cup measurements because I find they are so much simpler than fiddling with our ancient scales….

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Ingredients

3 1/2 cups organic oats (gluten-free, if needed)

1/2 cup organic Hemp Hearts

1/2 cup organic chia seeds

1/4 cup organic ground flaxseeds

3/4 cups organic almonds (freshly ground in tiny pieces)

1/2 cup organic brown rice syrup

1/2 cup organic applesauce

3/4 cups organic almond butter

1/2 cup organic coconut oil (melted/liquid)

1 1/2 teaspoon organic vanilla extract

Topping

2 tbsp coconut oil

2 tbsp cacao powder

2 tbsp brown rice syrup

Put almonds into a food processor and process into small pieces. Set aside.

In a large bowl, mix all dry ingredients together (oats, hemp seeds, chia seeds, ground flax seeds and ground almonds).

In another bowl, mix all wet ingredients together (brown rice syrup, applesauce, almond butter, melted coconut oil and vanilla extract). Add to the dry ingredients and combine well. I used my hands for this.

Put the mixture in an 8 x 8 baking tin and press the mixture firmly. Place in the fridge.

To make the chocolate topping, slowly melt the coconut oil making sure it doesn’t get too hot. Whisk in the cacao powder and then the brown rice syrup. Pour over the set bars, sprinkle with sesame seeds and place in the fridge.

Cut the bars into whatever shape and size you’d like, and keep in the fridge until needed.

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