“Calm your nerves, massage your brain
Each moment’s a mineral, poetry’s protein” -Rakim
Contrary to popular belief, all calories are not created equal… Similarly, all protein is not created equal. As a culture we’ve become a little too obsessed with the “science” of everything. We think 1400 calories is 1400 calories; that energy is energy. But that’s not the case.
I notice that protein from animals provides a very different energy, or feeling, than protein from plants. I’m not a vegetarian (though we were for 10 years), but we seldom eat meat. People in this country are obsessed with protein from meat. They seem to think that’s the only place to get protein, but the truth is protein exists in nearly all foods in varying amounts.
My favorite thing about these bars is the clean burst of energy they provide. I don’t feel weighed down after eating them, like I need to take a nap. Also, a huge amount of protein bars on the market are full of fake, processed ingredients – not these.
Another awesome thing about these bars is that you can employ the little ones in your house to help measure ingredients.
A little measuring, followed by a few pulses in the food processor and you’re nearly finished. Simply combine wet and dry ingredients and then press them into your mold. That’s it!
After they’ve sat in the fridge for a few minutes, take them out and slice them up! This recipe is definitely gonna be on heavy rotation up in here.
This recipe requires a food processor or high speed blender.
Hemp Protein Bars
adapted from Green Kitchen Stories
1 cup pumpkin seeds
1 cup unsweetened shredded coconut
1/2 cup shelled hemp seeds
1/2 cup hemp protein powder
4 tablespoons chia seeds
20 fresh medjool dates, pitted
6 tablespoons coconut oil, liquid state
4 tablespoons raw cacao powder
1 teaspoon vanilla extract
6 tablespoons rolled oats
2 tablespoons poppy seeds
In a food processor or blender, briefly pulse the pumpkin seeds, coconut, hemp seeds, protein powder and chia seeds. Place the mixture into a bowl and set aside. Add the dates, coconut oil, cacao powder and vanilla extract back into the food processor or blender and process until smooth. Pour the date mixture into the pumpkin seed mixture, add the oatmeal and poppy seeds, and stir (or knead by hand) to combine until all of the ingredients are thoroughly incorporated.
Evenly spread the mixture into an 11×7″ baking dish, pressing down to compact. Place in the fridge for 30 minutes, then slice into bars. Wrap them in paper and store in an air-tight container.
Will keep up to one week in the fridge.