Decadent hemp-infused Coconut Tahini Bars? Yes, please! These naturally sweetened bars are creamy, with a chewy crust and don’t require any time in the oven. Just combine your ingredients and refrigerate to perfection.
Chocolate Hemp Crust
¼ cup sunflower seeds
½ cup hazelnuts
½ cup Mettrum Originals Raw Shelled Hemp Seeds
1 cup medjool dates, pitted (approx. 11 -12)
2 tbsp. raw cacao powder
1 tsp. cinnamon
2 tbsp. Mettrum Originals Cold-Pressed Hemp Oil
4 tbsp. tahini
pinch of Pink Himalayan salt
Coconut tahini topping
250 g creamed coconut
2 tbsp. coconut oil
3 tbsp. raw maple syrup
1 tsp. vanilla extract
3 tbsp. tahini
1/4 cup dark chocolate (optional)
Preheat oven to 350° F.
On a large baking sheet, spread out sunflower seeds and hazelnuts.
Lightly dust with pink Himalayan salt and roast for 10 minutes.
Remove from oven and spoon into food processor.
Add additional crust ingredients, and pulse on high until dates have broken down.
Spoon mixture on to an 8’ square dish and press down to evenly distribute.
Place in fridge.
In a small pot over low heat, melt creamed coconut, maple syrup, coconut oil and vanilla.
Remove from heat and add in tahini and stir.
Spoon mixture on to crust, smoothing out with a spatula.
Allow to set in the refrigerator for an hour.
Remove and cut into bars or squares.
Add dark chocolate to a medium, microwavable bowl.
Microwave on high for 1 minute.
Remove the bowl and stir, repeat for intervals of 15 seconds until chocolate is completely melted.
Drizzle over your Coconut Tahini Bars.
Keep bars refrigerated in an airtight container.