- 2 cups unsweetened shredded coconut
- ½ cup almond meal
- ½ cup hulled hemp seeds
- ½ cup coconut oil
- ¼ cup honey
- ½ teaspoon sea salt
- 2 vanilla beans, split, seeds only
- ½ cup cacao powder (if making the chocolate version)
Coconut Hemp Seed Bars Two Ways
Makes 12 bars
The inimitable, hilarious Molly Yeh deserves the credit for this one. She calls them macaroons; we call them bars. But let’s call them what they really are: f’ing delicious.
If you love interesting sweets but hate to bake, look no further. These puppies are raw and come together in a snap. They fall apart at room temp, so keep them in a sealed container in your freezer for an amino-packed pick-me-up (fun fact: hemp seeds are one of the few naturally occurring complete sources of protein on the planet).
We make the bars two ways: plain and with cacao powder. Try ’em both and see what you think!
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Instructions
Line an 8×8 pan with foil or parchment, leaving an overhang on either side (for easy removal). Mix the coconut flakes, almond meal and hemp seeds in a medium bowl. (If you’re making the chocolate version, add the cacao powder here.)
In a small saucepan, gently heat the coconut oil and honey until combined. Stir in the salt and the vanilla bean and mix until thoroughly combined. Pour the wet mixture over the dry and stir thoroughly with a silicone spatula, making sure everything is coated. Give it a taste: It should hit a balance of sweet and salty.
Tip the mixture into the pan, press it down evenly with your fingertips or a spatula, and stick it in the freezer to set for 15-20 minutes. Remove the pan and let it sit for a few minutes to soften slightly, then lift out the mixture using the foil overhang. Cut the bars into triangles or squares to serve. They’ll keep for weeks in a covered container in your freezer.
(We lied. They won’t. You’re going to eat them in a matter of days.)
