OH! Magazine - Australian Version June 2014 (Australian Version) | Page 18

MEG
GILLMER

What you’ll need:
Dry ingredients
1 cup pumpkin seeds
1 cup dried shredded coconut
½ cup hemp hearts
½ cup hemp protein powder (or pea
protein)
4 tablespoons chia seeds
2 tablespoons bee pollen (optional)
Wet ingredients
20 fresh medjool dates, pitted
6 tablespoons coconut oil, room
temperature
4 tablespoons cacao powder
1 teaspoon vanilla extract 

How to make it:

CACAO
HEMP
SEED
BARS
18

JUNE 2014 ( OH! MAGAZINE )

Hemp seeds are a great source of
all 20 amino acids, including the
nine essential amino acids our
body cannot produce. They are also
nature’s highest botanical source of
essential fatty acids and offer a
high protein percentage of the
simple proteins that strengthen
immunity and fend off toxins. They
also have the perfect 3:1 ratio of
omega-6 linoleic acid and omega-3
linolenic acid, which is required for
cardiovascular health and general
strengthening of the immune
system. They are easy to buy online
and once you make these bars,
there are plenty of other recipes to
experiment with using hemp seeds.
Makes: Around 18 if you cut them
in long rectangular bars or 50, if
cut into smaller bite-sized squares.

1. Quickly pulse 
the dry ingredients in a
food processor, be sure not to overdo it
as you still want them crunchy! 
2. Place the mixture in a bowl and set aside.
3. Place all wet ingredients in the food
processor or a high speed blender and
mix it until smooth. If the mixture is a
bit sticky, add some water to help it
blend.
4. Pour the wet ingredients over the dry
ingredients and stir until well combined. 
5. Spread the batter evenly into a 11 x
7-inch (28cm x 18 cm) baking dish,
pressing down evenly.
6. Place in the fridge for an hour or more.
The longer you leave it before cutting,
the better.
7. Wrap bars individually. 

www.thewholesomeathlete.com

( OH YUM )