Chocolate Hemp Protein Bars
Prep time
Cook time
Total time
Delicious and nutrient dense dark chocolate protein bars full of "superfood" ingredients and none of the added sugars or preservatives.
Recipe type: Snack, Dessert
Serves: at least 12
  • Pitted Dates 20 each
  • Walnuts .5 cup (60 g)
  • Milled Chia Seeds .25 cup (90 g)
  • Hemp Protein Powder 1 cup (100 g)
  • Hemp Hearts .5 cup (80 g)
  • Raw Cacao Powder 1 cup (100 g)
  • Unsweetened White Mulberries .25 cup (35g)
  • Cacao Nibs 3 TBSP
  • Pepitas 25 cup (28 g)
  • Dried Cherries (I prefer tart as opposed to sweet) .5 cup (35 g)
  • Melted Coconut Oil .25 cup (60 ml)
  • Unsweetened Almond or Cashew Butter .25 cup (60 ml)
  • Spirulina Powder 2 TBSP
  • Cinnamon 1 TSP
  1. Make sure you use all ingredients which are free from any added sugars or preservatives to maximize the taste and benefits of these bars.
  2. Begin by soaking the dates in a small bowl just covered with water overnight or at least 2 hours. If you are in a rush, you can also place in the microwave for about 1 minute to soften the dates. Either way, save the water used.
  3. Line a 9x9 inch baking sheet with parchment/baking paper with a bit of excess over the edges to facilitate easy removal later on.
  4. In a blender or food processor, add pulse the walnuts until they are ground into a coarse powder/flour.
  5. Transfer the walnuts to a large mixing bowl and add in the milled chia seeds, hemp protein powder and hearts, the raw cacao powder and nibs, the mulberries and pepitas.
  6. In the same blender or food processor (no need to clean in between), add the soaked dates, the cherries, coconut oil and nut butter of your choice. The dates will make things very thick and sticky, so you may need to add a small amount of the reserved water at a time to allow the ingredients to combine and achieve a somewhat smooth consistency. Remember to start small with the water and add more as necessary to avoid making the mixture too soupy.
  7. Then add this mixture to the bowl with the spirulina and cinnamon and mix thoroughly. You can use a rubber spatula or your hands to combine really well. Things will be sticky and a bit messy.
  8. Once combined, scoop the mix into the prepared pan and smooth out with the spatula or your hands into an even layer. You can smooth out the top by dipping your fingertips into water and pressing gently across the prepared bars. They will finish the way that you have them packed in this phase.
  9. Place in the freezer for at least two hours.
  10. Remove the pan from the freezer and lift the parchment paper and solid bar from the pan, placing on a cutting board. Then slice into evenly sized bars or smaller bits. You may need to allow a few minutes at room temperature for softening.
  11. I generally wrap each bar individually with plastic wrap and then store some in the refrigerator so that I can enjoy them throughout the week and the rest in the freezer for up to two months for a rainy day.
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