Written By:McKel Kooienga, MS, RDN, LDN Dietitian, Founder and CEO
McKel is a leading voice in nutrition and wellness, awarded “Top 20 Role Models” named by Arianna Huffington. As an RD, wellness advisor, and author of the Nutrition Stripped Cookbook — her mission is to teach others how to apply the science of nutrition and practice the art of healthy living by creating long-term health change out of daily practices. Featured in: Oprah.com, The Good Life by Dr. Oz, SELF, Vogue, Bon Appetit, Real Simple, Women’s Health, and other major media outlets.
- DRY //
- 1 1/2 cup hemp protein powder, chocolate flavor (or original just add more cocoa)
- 1/2 cup hemp hearts, shelled
- 1/2 cup cocoa powder
- 1/2 cup walnuts, ground into a coarse flour
- 1/2 cup pumpkin seeds, whole
- 1/4 cup chia seeds, ground
- 1/4 cup dried mulberries
- 2 tablespoons cacao nibs (optional)
- 2 tablespoons spirulina powder
- 1/4 teaspoon pink himalayan sea salt
- dash of ground cinnamon
- WET //
- 1 1/2-2 cups dates, about 20 pitted
- 1/2 cup dried tart cherries
- 5 tablespoons coconut oil, melted
- 1 heaping tablespoon almond butter
- 1/2 cup water (start with 1/4 and add gradually)
- 1 teaspoon vanilla extract
- DRY //
- Coarsely grind walnuts and chia seeds. Pour into a large mixing bowl and combine all remaining dry ingredients (hemp powder, seeds, cocoa, pumpkin seeds, mulberries, cacao nibs, and seasonings). Set aside.
- Combine all wet ingredients in a high speed blender or food processor. This mixture is very thick and sticky so you’ll need a powerful kitchen appliance or mix in small batches. Start with 1/4 cup of water in this mixture.
- Pour wet ingredients into the large mixing bowl with dry ingredients. This is where you can adjust the water and pay close attention to how much you use.
- Using your hands (the best tools for this!), massage and combine the mixture until everything has come together to form a large ball.
- If the mixture gets too wet, simply add more cocoa or hemp protein powder. If the mixture isn’t wet enough, try adding more coconut oil or a few more dates. The desired texture is a thick, chewy, sticky bar.
- In a 8×8 or 9×9 inch parchment lined pan, evenly spread the protein bar mixture into the pan. Using your hands and fingertips firmly press the mixture into an even layer until it’s even and smooth on top.
- Chill for at least 2 hours in the fridge.
- Cut into small pieces or 12 whole bars.
- Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
I love this recipe. We have a recipe that is very similar, accept it incorporates living foods. I will post it next week. Blessings, Bobby