Tuesday, October 11, 2016

Chocolate Cashew Bars

  1. 2 cups raw cashews (sub in pecans to decrease carb count)
  2. 1/4 cup unsweetened cocoa powder
  3. 1/4 cup hemp hearts
  4. 1/4 cup + 2 tablespoons agave nectar
  5. 1/4 cup natural peanut butter
  6. 1 tablespoon coconut oil
  7. 1/3 cup dark chocolate chip minis + 1 tablespoon for topping
  8. 1 tablespoon hemp hearts for topping

In a food processor combine the cashews, cocoa, and hemp hearts. Process until combined.

Add the agave, peanut butter, and coconut oil. Process until things start to ball up.
Use a rubber spatula to scrape down the sides and add the chocolate chip minis. Process again until everything balls up again and is combined.
Transfer the batter to a bread pan lined with parchment paper, using your spatula to press things evenly throughout the pan.
Sprinkle the top with additional chips and hemp hearts.
Place in the freezer for an hour, then cut into bars. I cut them into 8 bars, but because they're so rich, I recommend also cutting them horizontally (cutting them in half) to make 16 bars.

Store in the fridge until ready to eat!

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