We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!
Hemp Macaroon Bars
- 2 cups unsweetened Shredded Coconut 180g
- 1/2 cup Almond Meal/Flour 56g
- 1/2 cup Hemp Seed Hearts 75g
- 1/4 cup chopped unsweetened Dried Cherries 40g
- 1/4 tsp Salt 1.5g
- 1/2 cup melted Coconut Oil 100g
- 1/4 cup Honey 70g
- 1 tsp Vanilla Extract 5mL
- 1/4 cup Dark Chocolate Chips 45g
Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.
In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.
After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.
While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.
Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.
1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.