HEMP CHOCOLATE TAHINI COCONUT BARS - VEGAN

HEMP CHOCOLATE TAHINI COCONUT BARS - VEGAN

By onegreenplanet.org - Hana Mendes

SERVES 16

FOR THE CRUST LAYER:

75g/1/2 cup hemp seeds

75g/1/2 cup almonds

8 Medjool dates, pitted

2 tablespoons raw cacao powder

1 teaspoon cinnamon

A pinch of pink Himalayan salt

2 tablespoons coconut oil

3 tablespoons tahini

FOR THE COCONUT TAHINI LAYER:

1 cup creamed coconut or coconut butter

2 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

2 tablespoons tahini

1 teaspoon lemon juice

Line 7-inch square dish with parchment paper.  Place hemp seeds and almonds into a food processor or high-speed blender and pulse few times, until they have broken down into a coarse texture.  Add the rest of the ingredients and blend until the mixture comes together. Spoon the mix into the dish, spread evenly onto the base, and press tightly down. Set in the refrigerator. 

In a small pot, gently melt creamed coconut with coconut oil. Stir in maple syrup, vanilla, tahini, and lemon juice. Spoon onto the crust layer and smooth out evenly.  Place in the refrigerator for about 30 minutes to set.  Once set remove from the fridge and with a sharp knife, cut into 16 squares.  Store in the refrigerator in an airtight container.