1.5 cups cashews
1 cup pitted dates
½ cup hemp seeds
2 Tbsp lemon juice
Zest of 1 organic lemon
Pinch sea salt
½ tsp Cinnamon
¼ Shredded unsweetened coconut
Grind the cashews in a food processor.
Add the dates and hemp seeds and chop until just blended. If you use really dry dates and your food processor has a hard time, soak them in hot water for a bit till softened and drain them really well. If you use the softer Medjool dates you don’t need to soak them.
Add lemon juice/zest, salt, cinnamon and coconut and mix in the processor until it has formed a big, sticky ball.
Press the mixture onto a baking sheet lines with parchment paper and flatten with your hands until it’s an even thickness. Sprinkle with extra coconut if you want.
Freeze for 30 minutes or more. Pop them out on a cutting board and cut into 12 bars. Or if you think they’re too thin just stack 2 small bars on top of each other.
Wrap individually and freeze till you want to eat them!
Cals 233 Carbs 22g Protein 5g Fat 16g Sugar 14g