Delicious protein-packed snack bars made with unsulphered apricots, coconut and hemp. Pack these into lunchboxes, crumble into yoghurt or even use the mixture as a base for a raw cheesecake. The apricots can be replaced with pitted Medjool dates.
Ingredients
160g pumpkin seeds
100g unsweetend dessicated coconut
125g hemp protein powder
½ tsp ground vanilla
½ tsp ground cinnamon
pinch salt
20 unsulphered apricots
3 - 4 tbsp coconut oil, room temperature
Instructions
In a blender, combine the pumpkin seeds, coconut and protein powder, blitzing to a rough powder with a few crunchy chunks. Add the vanilla, cinnamon and salt and blitz again.
Add the apricots and 3 tbsp coconut oil and blend until the mixture comes together into a thick, dry paste that holds together when you press it between your fingers. If it feels a little dry. add the remaining tablespoon of coconut oil and blitz again.
Line a 28 x 18cm baking dish or large loaf tin with baking parchment. Press the mixture into the tin, smoothing the surface flat, then refrigerate for one hour before cutting into bars.
Wrap the individual bars in baking parchment. Will keep in the fridge for around a week.