Hemp Heart & Toasted Coconut Bars
Recipe: #13627
August 04, 2014
Categories: Breakfast, Snacks, Coconut, One-Pot Meal Gluten-Free, Heart Healthy, High Protein, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Ingredients
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 by Step Method
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
- Bowl
- Spatula
- Parchment Paper
- Measuring Cups
- Measuring Spoons
0 Reviews
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