Hemp Heart & Toasted Coconut Bars

16
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"These are so delicious that since first making them, I've had to start keeping them around all the time - and since you store them in the freezer, it's super simple, and they won't get stale! I've even had to keep a tray at work to keep my team happy. :) I add white chocolate chunks and a handful of cinnamon chips to mine, instead of the raisins and chocolate."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (42.1 g)
  • Calories 165.4
  • Total Fat - 14.7 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 30.6 mg
  • Sodium - 143.3 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 6.4 g
  • Protein - 0.9 g
  • Calcium - 21.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Pre heat oven to 325F.

Step 2

Spread the coconut on a baking pan and bake for 5-10 mins or until thoroughly browned and toasted. Watch carefully, as once it starts to toast, it goes quickly!

Step 3

While coconut is toasting, mix the other ingredients in a bowl.

Step 4

Add the toasted coconut. Mix well.

Step 5

Press the mixture into a wax paper lined 8 x 8 baking pan and freeze/refrigerate for at least 3 hours (or overnight).

Step 6

Once it's set lift from pan and cut into 16 squares.

Tips & Variations


  • Bowl
  • Spatula
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons

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