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+ servings

Hemp Protein Granola Bars


  • Dry Ingredients
  • 1 cup pumpkin seeds
  • 1 cup unsweetened shredded coconut
  • ½ cup hemp hearts (shelled hemp seeds)
  • ½ cup protein powder (or use hemp hearts instead of protein powder for a recipe total of 1 cup)
  • ¼ cup chia seeds
  • ¼ cup cacao powder (or unsweetened cocoa powder)
  • 2 Tbsp cacao nibs
  • ¼ tsp pink Himalayan sea salt

  • Wet Ingredients
  • 1 ½ - 2 cups Medjool dates (~ 20 total)
  • 5 Tbsp coconut oil, at room temp
  • 1 heaping Tbsp almond or peanut butter
  • 1 tsp vanilla extract

    (or ½ tsp ground vanilla)

Add After Blending

  • 6 Tbsp rolled oats
  • 2 Tbsp poppy seeds


  • Add all of the dry ingredients to the bowl of your food processor & pulse 5-10 times. Be careful to not over-process here, you'd like them to be a little crunchy
  • Place the dry mix in a bowl and set aside.
  • Add all of the wet ingredients to the bowl of your food processor and process until smooth (1-2 min)
  • Add the processed wet mixture to the processed dry mix, along with the oats and poppy seeds. Stir well (or mix with your hands) until well combines.
  • Spread the dough into a 9x9" baking dish, and press to compact.
  • Place in the fridge for about 30 minutes. Cut into bars.
  • They will keep about a week in the fridge in an air-tight container. They can be frozen as well.