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Recipe | Hempy Chocolate Bars | Mettrum Originals

This past weekend Danielle Wesierski, Founder & Lead Inspirationist at
Be Good to Your Body, teamed up with Mettrum Originals to sample her fantastic Hempy Chocolate Bars. These chocolate bars are made with rich dark chocolate and Mettrum Originals Raw Shelled Hemp Seeds. They were a huge hit and she’s graciously agreed to share her recipe with you!
 
We know what you’re thinking, healthy chocolate bars just don’t exist, but Danielle uses her passion for healthy living and eating to turn healthy food into flavourful dishes. Still don’t believe us, give them a try!
 
To see more of Danielle's inspirational recipes visit begoodtoyourbody.ca
 
Ingredients:
 
Filling
  • 2 cups Mettrum Originals Raw Shelled Hemp Seeds.
  • 16 soft medjool dates 
  • 5 tbsp coconut oil
  • 2 tbsp vanilla extract
  • 1/8 tsp of sea salt
  • 5 tbsp maple syrup
  • 1 tbsp match powder (optional)
Chocolate Coating
  • 3 cups dark chocolate chips 
  • 5 tbsp coconut oil
  • 1 pinch of sea salt
Toppings
  • Unsweetened shredded coconut
Other topping options:
  • Crushed walnuts
  • Coco nibs
  • Raw pumpkin seeds
  • Goji berries
  • Cranberries
Directions:
Process all filling ingredients, except maple syrup, in a food processor or vita mix into fairly consistent mixture. Add maple syrup and process once again to combine.
Line a 15” x 10” (38.5 cmx 26.0 cm) or slightly smaller cookie sheet with parchment paper. Transfer the mixture into the parchment paper lined cookie sheet and flatten, pressing it down evenly. Freeze for 1 hour or until firm to the touch.
Melt the chocolate chips, coconut oil, and salt together over the stove in a medium sized pot. Set aside to cool for 5 minutes.
Have your toppings handy and a small tray lined with parchment paper to set the final product on.
Remove the filling from the freezer. Transfer the set filling onto a cutting board. Cut into 14-21 rectangles, depending on how large you’d like the bars to be.

 Dunk each rectangle in the melted chocolate to coat and allow excess chocolate to drip off the bar before laying back onto the parchment paper lined cookie sheet to set. Repeat with remaining pieces.
Sprinkle with shredded coconut or any topping of your choice.
Place in the freezer for 20 minutes to set.

Keep leftovers refrigerated up to one month or keep in freezer for another time. 
 
 
- Bon Appetit
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