Annie Clarke's Hemp Protein Bars
These bars are a real staple, perfect for an active day to give you a little protein hit. You can buy hemp powder online and it works really well in this recipe, in which the dates and tahini give the perfect amount of sweet and saltiness. The almonds provide extra protein, too, filling you up in between meals and helping your body to recover from workouts or generally busy days.
- 200g almonds
- 200g Medjool dates, pitted (it’s good to have a few extra in case the mixture is a little bit crumbly)
- 1 tbsp tahini
- 60g hemp protein powder
- Whizz 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 to make a thick and slightly sticky mixture.
- While everything is blending, line a shallow 20 × 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. Wrap them in baking parchment to stop them from sticking together and store them in the fridge for up to 1 week..