Excellent for a post-workout pick-me-up, this Hemp Protein Bar recipe from Annie Clarke’s book Mind Body Bowl will take you hardly any time at all to whip up. Great to throw in your bag to have on the go, their star ingredient – hemp powder – makes it easy to sneak in plant-based protein into your diet. It’s great to use in smoothies too! We also love snacking on these between meals as the almonds help to keep fuller longer.
Makes 12 small bars
200g Medjool dates, pitted*
1 tbsp tahini
60g hemp protein powder
* It’s good to have a few extra in case the mixture is a little bit crumbly.
For this hemp protein bar recipe, begin by whizzing the almonds in a food processor until they have broken down into tiny pieces, stopping before it forms a flour.
If the dates don’t feel soft and sticky, you can soak them in boiling water for a few minutes to help them hold the mixture together. Add the dates to the food processor with the tahini and protein powder, and blend them to make a thick and slightly sticky mixture.
While everything is blending, line a shallow 20 x 30cm baking tray with cling film. Empty the mixture onto the tray and use a spatula to pack the mixture tightly to make sure it is well stuck together and not crumbly.
Use a sharp knife to cut the mixture into 12 equal bars. If you have packed the mixture well enough, they should cut easily without falling apart at all. (Alternatively, you can roll them into balls if you prefer.)
Place the bars in the fridge to set for 20 minutes. I like them wrap them in baking parchment to stop them from sticking together and then I store them in a plastic box in the fridge for up to 1 week.