Tahini-Hemp Protein Bars
This fast, easy recipe was inspired by halvah (a delicious middle-eastern dessert made with ground sesame seeds). I love halvah, but it’s a bit too sweet for my palate now. I created this recipe to provide an afternoon pick me up - it satisfies that sweet craving even though there’s only a touch of sugar from the dark chocolate and is packed with protein, minerals and healthy fats that stave off hunger.
You might already know that hemp seeds are a great source of plant
protein, essential fatty acids and minerals, but did you know that tahini is also a powerhouse of nutrients?
Tahini is made from ground sesame seeds, which contain approximately 23 grams of protein per 100 grams. They also contain nutrients which are lacking in most modern-day diets, including fiber, monounsaturated fats, vitamins B1 and B2, and minerals such as copper, magnesium, iron, zinc, and calcium.
Other health benefits of sesame seeds include:
aids digestion
stimulates blood flow
supports healthy liver function
beneficial for constipation
the lignans in sesame seeds can reduce cholesterol levels by interfering with cholesterol absorption from the diet
*Choose tahini made with hulled sesame seeds, because the hulls contain oxalates which can interfere with calcium absorption and cause other health problems.
You will need a small saucepan, parchment or baking paper, whisk, rubber spatula, sharp knife and a small pan or dish - approximately 9" or 25cm square with at least 1” tall sides. Alternatively, you can use small silicone muffin cups.
Tahini-Hemp Protein Bars
Makes 12 bars
375 grams Tahini
1/2 cup Coconut Oil
1/4 cup Maple Syrup
1 cup Protein Powder (oat flour will work in a pinch)
1/2 cup ground Hemp Seeds or Hemp Flour
125 grams Dark Chocolate - at least 70% cacao
3/4 tsp Cinnamon
1/8 tsp Sea Salt
Line a small baking pan (Approximately 9" or 25cm square) with baking paper with about 1 inch overhang (for removal) and set aside.
Add the coconut oil, maple syrup (or honey) and 275g of the tahini to a large saucepan. Heat over a low heat until mixture is liquefied and smooth, whisking throughout, then take off heat and mix in the ground hemp seeds, salt, cinnamon and protein powder until completely uniform and smooth.
Roughly chop the dark chocolate and fold half into the above mixture. Pour the mixture into the lined baking pan and spread it evenly with a spoon or spatula and pop in the freezer.
Add the remaining tahini and dark chocolate to the saucepan you used to heat the tahini mixture. Set on very low heat and gently stir and melt (never walking away, or stirring too much) until the chocolate has just melted. Pour the mixture over base and spread evenly.
Place the bars in the freezer for 1-2 hours. When set, using the paper, lift the bar out of the pan and cut into 12 portions using a very sharp, warm knife (hot water poured over the knife then dried).
*These keep well an airtight container in the freezer for up to 3 months. Allow to thaw for 5-10 minutes before serving. Enjoy!
Yours in health,
Camille Hoffman
Naturopath, Nutritionist & Medical Herbalist