These no-bake chocolate peanut butter hemp seed bars are made with just five main ingredients and have a rich, fudgy texture under a layer of chocolate.
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A Quick Look At This Recipe
✅ Recipe Name: No-Bake Chocolate Peanut Butter Hemp Seed Bars
🕒 Ready In: ~10 minutes active prep + 1 to 2 hours chilling
👪 Serves: 16 bars
🍽 Nutrition: ~155 kcal per bar, 5g protein and 3.3g fiber
🥣 Main Ingredients: Peanut butter, hemp seeds, oat flour, maple syrup, dark chocolate
📖 Dietary Info: Vegetarian, source of protein, source of fiber
⭐ Why You'll Love It: Only 5 main ingredients, no oven needed, fudgy texture
Hemp seeds are one of my favorite ingredients to work into snacks. Three tablespoons gives you roughly 10 grams of complete plant based protein. Plus they have a nice nutty flavor and are easy to blend into most things without changing the texture too much.
Paired with peanut butter and a dark chocolate layer, these bars are treat like but still serve as a source of both protein and fiber.
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Recipe Nutrition Highlights
A little boost of protein: Each bar provides around 5 grams of protein from ingredients including hemp seeds, peanut butter and oats. Along with the fiber and healthy fats, this helps make the bars a satisfying option when you’re craving something sweet.
A source of fiber: You’ll also get approximately 3.3 grams of fiber per bar. Fiber supports normal digestion and helps you work towards your daily fiber needs. For more easy ways to add fiber to your meals and snacks, take a look at my guide to the top high-fiber foods.
Healthy fats from hemp seeds: Hemp seeds contain mostly unsaturated fats, including the plant-based omega-3 fat ALA. They also add protein without giving the bars an overpowering flavour or noticeably changing their fudgy texture.
What about the maple syrup? These bars are sweetened with maple syrup, but maple syrup is still a form of added sugar. I think of these as a satisfying snack or something sweet to enjoy, rather than a low-sugar food.
Nutrition information was calculated using Cronometer and is based on the exact ingredients and quantities listed. The numbers may vary slightly depending on the brands and measurements you use. Food is about much more than numbers, so think of these values as a helpful guide rather than something you need to track perfectly.
Key Ingredients and Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
Peanut butter: Look for one made with just peanuts (and maybe salt) rather than added oils or sugar. For a nut-free version, swap in sunflower seed butter, though the flavor and color will change slightly.
Maple syrup: Adds sweetness and helps bind the base together. Honey works as a swap if you're not vegan.
Oat flour: Helps firm up the base and gives it structure. You can make your own by blending rolled oats in a food processor or blender until they form a fine flour. Use certified gluten-free oats if you need this recipe gluten-free.
Hemp seeds: These are what give the bars their fiber and extra protein, along with some healthy fats. Look for hulled hemp seeds (sometimes labeled hemp hearts), which are the soft, small seeds without the outer shell. I haven't tested a direct swap for hemp seeds in this recipe, as they contribute a unique texture and nutrition profile, but ground flaxseed or linseed would be the closest substitute if you can't find hemp seeds.
Salt: Only needed if your peanut butter is unsalted. It balances out the sweetness.
Dark chocolate: I use 70 percent cocoa for a topping that isn't overly sweet and complements the fudgy base. For dairy-free, double-check your chocolate's label, as many dark chocolates are naturally dairy-free but some brands add milk solids.
Coconut oil or mild olive oil: Optional, but it helps the chocolate set with a slightly softer, less brittle texture that's easier to bite into straight from the fridge.
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Equipment
You don't need anything unusual for this recipe: a standard loaf pan, parchment paper, and a microwave-safe bowl for melting the chocolate are all you'll need.
I love the OXO glass loaf pan as it comes with a lid which is also handy for storing the treats.
If you don't have a microwave, you can melt the chocolate in a heatproof bowl set over a pot of gently simmering water instead.
How to Make Hemp Seed Bars
Below are the simple steps for how to make this recipe with visuals I hope are helpful. Don't forget to check out the recipe card at the bottom for the full recipe.
- Mix the base. Stir the peanut butter and maple syrup together until smooth, then add the oat flour, hemp seeds, and salt (if using). Mix until a thick, slightly sticky mixture forms. If it seems dry or crumbly, add a little more maple syrup, about 1 teaspoon at a time. If it's too wet, add a touch more oat flour.
- Press into the pan. Transfer the mixture to a parchment-lined loaf pan and press it down firmly and evenly using the back of a spoon or slightly damp hands.
- Melt and add the chocolate. Melt the dark chocolate and optional oil in 20-second microwave increments, stirring between each, until smooth. Pour it over the chilled base and spread into an even layer. Refrigerate for 1 to 2 hours, or until completely firm.
- Slice and serve. Let the bars sit at room temperature for about 5 minutes, then lift them out using the parchment paper and cut into 16 bars.
Expert Tips for Making Hemp Seed Bars
- If your peanut butter is on the firm side, warm it for 15 to 20 seconds in the microwave until runny, but not hot, before mixing. This makes it much easier to combine with the other ingredients.
- Press the base down firmly. A loosely packed base is more likely to crumble when you slice it.
- Keep in mind the oat flour continues absorbing moisture as the bars chill, so a mixture that seems slightly wet at first will firm up.
- Use a sharp knife and wipe it clean between cuts for the neatest slices, especially through the chocolate layer.
Storage Tips
Fridge: Store in an airtight container in the fridge for up to 1 week. These bars have the best texture cold.
Freezer: Freeze in an airtight container for up to 3 months. Let bars sit at room temperature for around 15 minutes before eating.
Make-ahead tip: These are a great recipe to batch on a Sunday, since they hold their texture well throughout the week.
Recipe FAQs
Yes. Swap the peanut butter for sunflower seed butter or pumpkin seed butter in equal amounts. The flavor and color will be slightly different, but the texture should hold up well.
This usually happens when the chocolate is very cold and set hard. Letting the bars sit at room temperature for a few minutes before slicing, and using a sharp knife, helps prevent this.
A standard loaf pan works best for this recipe, but you can also use an 8 × 8-inch (20 × 20 cm) pan. I recommend doubling the recipe if using an 8 × 8-inch pan so the bars are not too thin.
Yes, this recipe is designed for hulled hemp seeds (sometimes called hemp hearts), which are soft and blend easily into the mixture. Unhulled hemp seeds have a tough outer shell and won't give the same texture.
📖 Recipe
No-Bake Chocolate Peanut Butter Hemp Seed Bars
Equipment
- parchment paper
Ingredients
For the hemp seed base
- 190 grams natural smooth peanut butter 0.75 cups, preferably a runny or drippy variety
- 3 tablespoons maple syrup
- 60 grams oat flour 0.5 cups, see notes to make your own
- 70 grams hemp seeds 0.5 cups
- Pinch of fine salt if your peanut butter is unsalted
For the chocolate topping
- 100 grams dark chocolate about 0.5 cup if using chocolate chips
- ½ teaspoon coconut oil or mild olive oil optional
Instructions
- Line a standard loaf pan with parchment paper, leaving some paper hanging over the sides so the bars are easy to lift out.
- If your peanut butter is quite firm, warm it in the microwave for around 15 to 20 seconds, until runny but not hot.190 grams natural smooth peanut butter
- Add the peanut butter and maple syrup to a mixing bowl. Stir until smooth and well combined.3 tablespoons maple syrup
- Add the oat flour, hemp seeds, and salt. Mix until a thick, slightly sticky mixture forms. If the mixture seems very dry or crumbly, add a little more maple syrup. If it seems too wet, add a little more oat flour. The oat flour will continue absorbing some moisture as the bars chill.60 grams oat flour, 70 grams hemp seeds, Pinch of fine salt
- Transfer the mixture to the lined loaf pan. Press it down firmly and evenly using the back of a spoon, a spatula, or slightly damp hands.
- Add the dark chocolate and optional oil to a microwave-safe bowl. Microwave in 20-second increments, stirring well after each one, until smooth.100 grams dark chocolate, ½ teaspoon coconut oil or mild olive oil
- Pour the melted chocolate over the chilled base and spread it into an even layer.
- Refrigerate for 1 to 2 hours, or until completely firm.
- Allow the bars to sit at room temperature for around 5 minutes before cutting. Lift the mixture out of the pan using the parchment paper and cut it into 8 slices. Cut each slice in half to make 16 bars.
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Sean Hussey says
Love these, very easy to make. thank you
Maria Lucey RD says
You are very welcome, thank you for leaving a review.