Chocolate Chia Hemp Heart Bars

*These Chewy Chocolate Chia Hemp Heart Bars are dairy-free, gluten-free, refined sugar-free, vegan, paleo friendly & make a decadent, delicious snack!

Back in May I presented at a food blogging conference. In between classes there were always all sorts of snacks available on tables outside of the theaters where classes were held. I remember vividly one such snack time – the snack time where there were piles of some sort of chocolate hemp seed bar. I believe they were made by Manitoba Harvest. And they were delicious. It was the first time I had ever tried a hemp heart (the inside of a hemp seed), and I was hooked. I swore that when I got home I would find a way to recreate that bar.

And I did.

Pictures continued below recipe.

Chocolate Chia Hemp Heart Bars

Serves: 8-10 bars

Ingredients

3 tablespoons Brown Rice Syrup
4 tablespoons Coconut Palm Sugar
1½ tablespoons Coconut Oil, divided
pinch of salt
2 tablespoons Raw Cacao Powder (or cocoa powder)
1 cup + 2 tablespoons Hemp Hearts (plus more for garnish)
2½ tablespoons Ground Chia Seed/Chia seed meal (white or black)
2 tablespoons Unsweetened Chocolate, chopped into very small pieces
⅓ cup Chocolate Chips (naturally sweetened, preferably dark)

Instructions

Place the brown rice syrup, coconut palm sugar, 1 tablespoon of the coconut oil (reserve the other ½ tablespoon for the chocolate drizzle), salt, and cacao powder in a small saucepan. Whisk together and place the pan on medium heat, whisking occasionally until the coconut palm sugar is dissolved and mixture is just bubbling. Remove from heat.
In a large mixing bowl, toss together the hemp hearts and chia meal. Pour the sugar mixture over the seeds and mix with a wooden spoon until a stiff dough forms. Let cool for about 5 minutes.
Add the chopped bittersweet chocolate to the dough (you may want to coat your hands in a little coconut oil) and carefully knead the chocolate pieces into the dough, trying to evenly distribute them.
Line a large loaf pan with parchment paper. Press the dough down into the lined pan, pressing to make the top smooth and even.
Place in the freezer for 30 minutes.
While the bars are freezing, place the chocolate chips and remaining ½ tablespoon of coconut oil in a small saucepan. Heat on medium, stirring constantly, until the chocolate melts and is smooth. Remove from heat.
Remove the bars from the freezer and lift out of the loaf pan by holding the edges of the parchment paper. Place on a work surface and lightly coat a sharp chefs knife with coconut oil.
Cut the sheet into 8-10 rectangular bars.
Place the bars on a sheet of parchment paper or over a cooling rack.
Use a fork or spoon to drizzle the melted chocolate over the bars.
While the chocolate is still melted, sprinkle hemp hearts down the center of each bar.
Place in the fridge and let firm up for at least 30 minutes.
Can be stored in the fridge or at room temperature for up to a week (several weeks in the fridge).