Tahini Hemp Slice
A nutritional powerhouse, tahini contains all the essential amino acids, making it a high quality protein, plus it is rich in lecithin, vitamin E and calcium. It is easily digestible because its high alkaline mineral content and because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems, invalids and young children, and is an excellent source of quick energy for active people and athletes.Tahini (aka liquid gold) is made from toasted ground hulled sesame seeds. It's smooth, nutty and rich, with a slightly bitter finish and a mouthfeel similar to almond or peanut butter.Hemp hearts are in this recipe as they are the most nutritionally complete food source in the world, making them a wonderful addition to your healthy eating plan. They are one of nature’s “perfect foods” providing all nine essential amino acids that are required by the body to build proteins.Tahini, hemp seeds, nuts, fruit and coconut join forces in a chewy, salty-sweet energy bar. These no bake bars are made with wholesome ingredients and are so darn simple to make. These nutrient-dense bars have become my favorite snack to prepare. They cover all the bases of my snack requirements: chewy, crunchy, salty, sweet, and nutritious. And they do a fine job of keeping me away from the sweets at work every afternoon.Customize these bars to your liking by changing out any nut or fruit you like! Pumpkin seeds, hazelnuts, dried pineapple or cherries would also be lovely additions.Whip up a batch in 10 minutes and store leftovers in the fridge so they are ready at a moment's notice. Whether it's for a pre- or post-workout energy boost, breakfast on-the-go, or to satisfy that 3 o'clock snack craving, these bars are the golden ticket.Weekly game plan: make a batch of these hemp,fruit-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.Simple as that!
Ingredients
Base Crust
- 1 cup almonds or walnuts or a mix
- 1 cup hemp seeds
- 1 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/4 cup cocoa or cacao powder
- 1 teaspoon vanilla extract
Tahini Cashew Layer
- 1 cup cashews, soaked 3+ hours and drained
- 1 cup coconut butter, store bought or recipe below in notes
- 1/2 cup tahini (sesame seed paste) or any other nut or seed butter
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 lemon, juice and zest
Chocolate Topping
- 1 cup chocolate chips
- 2 teaspoons coconut oil
Instructions
Base Crust
- Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to function as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, hemp seeds, cocoa and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your bar base.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the tahini cashew layer.
Tahini Cashew Layer
- Place cashews, coconut butter, coconut oil, tahini, honey and lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Pour over top of tahini cashew layer and spread out with a spatula or back of a spoon. Put the bars into the freezer for at least 2-3 hours.Once chocolate is set and crisp, remove from fridge and with a sharp knife, cut into 16 squares (or however many or size you prefer).Store in the refrigerator in an airtight container.
Notes
For the homemade coconut butter recipe go here: Coconut Butter
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
