If you are looking for a way to make delicious power bars that will give the energy you need for a good workout, look no further! I made this power bars after researching different ways of utilizing the Manitoba Harvest hemp hearts, my latest obsession. I also added in some hemp protein powder from the same brand. I’ve been hooked on their products for a while now and I’m very excited to share with you how I use them in my kitchen.
These protein bars are full of different minerals that make them perfect for a pre-workout snack, whether it’s in the morning or the afternoon. They can be also made into bites instead of bars but I find the bars to be less messy.
- Servings: 10
- Calories: 160
- Carbohydrate: 22 g
- Sugar: 13 g
- Total Fat: 7.5 g
- Saturated Fat: 1.5 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 4 g
- Protein: 4.5 g
- Fiber: 3.5 g
- Cholesterol: 0 mg
- Sodium: 120 mg 5 %
- Potassium: 220 mg 5%
- Vitamin A: 2% Thiamin: 10 % Riboflavin: 5 %
- Niacin: 3% Vitamin B6: 6 % Folate: 3 %
- Vitamin C: 1% Pantothenic Acid: 5 %
- Vitamin E: 3 % Calcium: 3 % Iron: 12%
- Zinc: 15% Copper: 35 % Magnesium: 20 %
- Phosphorus: 15 % Manganese: 20% Selenium: 6 %
- Omega 3: 0.2 g (12%)
The percentage sign refers to the daily recommended value. This value may be higher for you if you are an athlete or have a particular nutritional deficiency.
Cashew Hemp Protein Bars
- a food processor
- wax paper
- a rolling pin
- 1 1/4 cup of cashews, can be either raw or roasted
- 1 cup of raw pitted dates, preferably Medjool but Deglet will also work
- 1/4 cup of hemp protein powder
- 2 T. of raw honey OR agave
- 1 T. of vanilla extract
- 1 T. of hemp hearts
- 1 T. of maca root powder
- 1/2 t. of sea salt
- Put the cashews, dates, protein powder, honey, vanilla extract, maca root powder, and sea salt in a food processor.
- Pulse to a finely ground mixture that resembles wet sand and can be formed into shape with your hands. You might need to add some water to make it stick more.
- Transfer the mixture onto a spread out wax paper and cover with another sheet.
- Use a rolling pin to flatten it out to desired thickness (for me, it’s a little more than 1/2 inch).
- Use your fingers to shape the edges evenly.
- Take off the top wax sheet and sprinkle some hemp hearts on top of the mixture. Press them in so that they stick to the surface.
- Use a knife to cut the mixture into bar shape.
- Use wax paper to individually wrap each of the ten bars.
- Store in an airtight container in the fridge.