These Peanut Butter Hemp Bars are frankly – EPIC. I whipped together the base with delicious, chocolatey gluten free ingredients to start, and baked briefly for a more traditional biscuit base to the bars. Then the PEANUT BUTTER HEMP CARAMEL came to play. Hemp Seeds are a staple in my pantry. I love how versatile they are in dishes from sweet to savoury and they’re a lovely source of healthy omega 3 fats and plant protein. They blend BEAUUUUUTIFULLY into the peanut butter caramel here. Top off this epic bar with some dark chocolate peanut butter combo then set in the fridge. Finish with a pinch of sea salt and omg omg omg, WOW, like a party in my mouth.
CHOCOLATE PEANUT BUTTER HEMP BARS
Serves 18
Gluten free : Dairy Free : Vegan
Base:
½ cup almond meal
¼ raw cacao powder
⅓ cup maple syrup
⅓ cup melted coconut oil
¼ cup natural peanut butter
Caramel:
½ cup natural peanut butter
1 cup hemp seeds
⅓ cup maple syrup
¼ cup melted coconut oil
Top:
150g dark chocolate chips
¼ cup natural peanut butter
Sea salt
Heat oven to 180C and line a 20x20cm square baking tin with greaseproof paper. In a large mixing bowl combine almond meal and raw cacao powder and mix with a fork to break up any clumps. Pour in the maple syrup, coconut oil and peanut butter and mix to form a loose dough Pour into lined tin and bake for 15 minutes, then cool completely on a wire rack. Whilst the base cools, make the caramel. Add peanut butter, hemp seeds, maple syrup and coconut oil to a bowl and mix well. Pour the caramel into the tin over the base and pop into the fridge to set for about 15 minutes. When the caramel is set, melt the chocolate chips and peanut butter in a bowl over a pot of simmering water. When it is melted pour it over the caramel and spread evenly. Place back into the fridge to set for 2 hours. Once set, slice into pieces. Serve and store from the fridge. Keeps up to 4 weeks.
