No-Bake Chocolate Peanut Butter Hemp Seed Bars

5 from 1 vote

No-Bake Chocolate Peanut Butter Hemp Seed Bars

These no-bake chocolate peanut butter hemp seed bars have a fudgy texture with a rich dark chocolate topping. Made with just five main ingredients, they're a source of both protein and fiber.

Prep Time9

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 155kcal

Author: Maria Lucey RD

Equipment

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.

Notes

Oat flour: Make your own by blending rolled oats in a food processor until they form a fine, flour-like texture.

Storage: Fridge up to 1 week; freezer up to 3 months. Let sit at room temperature for about 15 minutes before eating if frozen.

Top tip: Press the base down firmly in the pan; a loosely packed base is more likely to crumble when sliced.

Nutritional Calculations: Calculated using Cronometer.Optional ingredients not included in the nutrition analysis.

Nutrition