No-Bake Chocolate Hemp Seed Protein Bars

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No-Bake Chocolate Hemp Seed Protein Bars

Thick, fudgy no-bake chocolate hemp seed protein bars with over 9 grams of protein per bar. Made with oat flour, chocolate protein powder, cocoa powder, hemp seeds, nut butter, and maple syrup. Ready in about 10 minutes of active time plus chilling.

Prep Time10

Chill Time1 30

Total Time1 40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: chocolate hemp bars, chocolate protein bars, healthy bars, hemp seed bars, no bake bars, no bake protein bars, oat bars, protein bars

Servings: bars

Calories: 271kcal

Author: Kim Lange

Equipment

8x8-inch baking pan
Parchment paper
Large mixing bowl
Small saucepan or microwave-safe bowl

Ingredients

Bars

1 cup oat flour or 1 cup quick oats
½ cup chocolate protein powder
¼ cup cocoa powder
⅓ cup hemp seeds
½ cup creamy nut butter peanut, almond, or cashew
⅓ cup maple syrup
¼ cup milk of choice as needed
Pinch of salt

Optional Topping

Melted dark chocolate for drizzling
Extra hemp seeds for sprinkling

Instructions

Make the Bars

Line an 8x8 pan with parchment paper, leaving overhang on the sides for easy removal.
In a large bowl, combine 1 cup oat flour (or quick oats), 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, 1/3 cup hemp seeds, and a pinch of salt. Stir until evenly mixed.
Gently warm 1/2 cup nut butter and 1/3 cup maple syrup together in a small saucepan or microwave until smooth, about 30 seconds in the microwave.
Pour the warm nut butter mixture into the dry ingredients and stir until a thick dough forms. Use your hands to mix once it gets thick. Add up to 1/4 cup milk starting with 2 tablespoons, add more if the mixture is too crumbly, should be moist and pliable.
Transfer the dough to the lined pan and press down firmly and evenly. Use the bottom of a measuring cup to really pack it in.
Refrigerate for 1 to 2 hours until firm.

Add Toppings (Optional)

Drizzle melted dark chocolate over the chilled bars and sprinkle with extra hemp seeds.
Let the chocolate set completely, then lift the bars out and slice into 8 to 10 bars.

Notes

Storage: Keep bars in an airtight container in the refrigerator for up to 1 week. Wrap individually and freeze for up to 3 months.

Tip: Press the mixture very firmly into the pan so the bars hold together well when sliced.

Tip: Natural, drippy nut butter works best. If yours is thick, add an extra tablespoon of milk.

Oat flour gives softer, fudgier bars. Quick oats give chewier, more textured bars. Make your own oat flour by blending regular oats in a food processor until fine.

Nutrition values are estimates based on 8 bars using peanut butter and oat flour.

Nutrition