Chocolate Hemp Bars

Chocolate cravings were stronger than usual today. I saw hemp nuts, chia seeds, coconut, and blueberries sitting on the counter. These bars were in my tummy soon after – with no baking needed. How shall I describe them? Well, fruity, nutty, an easy snack or semi-sweet dessert that’s loaded with protein, Omega-3’s, and anti-oxidant cacao and blueberries. We instinctively know that pure chocolate is one of the most health-promoting, energizing superfoods on the planet. But unfortunately chocolate sweetened with sugars – even a little – becomes a toxic blood-sugar rush for me and most human beings. To avoid metabolic sugar shock, you can use one of the zero-carb sweeteners suggested.

These bars are extremely nutrient-dense, after two bars I was full. Taste the batter and sweeten to your taste. If you use cacao, you’ll need the larger sweetener amount or more. If you use carob, 1/2 cup sweetener is plenty. These bars will soften on a hot day, so it’s best to keep them in the refrigerator – up to 3 days. The recipe makes a 9 x 9 square pan, or about 24 bars depending on how you cut them.

Chocolate Hemp Bars



    Dry Ingredients:
  • 1/2 cup (80 g) Hemp nuts (hemp hearts)
  • 1/2 cup (160 g) pumpkin seeds
  • 1/2 cup ground chia seeds
  • 1/4 cup cacao or carob powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon unprocessed salt
  • Wet Ingredients:
  • 1 1/2 cups blueberries (fresh is better, the pectin helps thicken the bars)
  • 6 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • Sweeten to taste with 1/2 to 3/4 cup Just Like Sugar Table Top natural chicory root sweetener, or 4-6 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 - 1/2 cup raw honey, or your favorite sweetener.
  • Add last and pulse in:
  • 2 cups (200 g) shredded unsweetened coconut flakes
  • 1 cup chopped nuts, preferably soaked and toasted (See All About Nuts)


  1. Line a 9 x 9-inch square pan with parchment paper that hangs over the edge like handles.
  2. In a food processor, add dry ingredients. Process until smooth like butter.
  3. Then add the wet ingredients. Mix again until smooth.
  4. Pulse in the shredded coconut and nuts very briefly.
  5. Spoon into the pan, smooth flat, and refrigerate until firm, 1 to 2 hours.
  6. Lift the bars out of the pan, cut into squares and serve.

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