This recipe has been inspired by the ever so Talented Audrey at Unconventional Baker. When I saw her mini hemp chocolate bar I knew I had to make them as they looked absolutely stunning! (like everything else she does). If you are not already familiar with her make sure to check her amazing blog: http://www.unconventionalbaker.com/

In case you are not familiar with hemp seeds, these little guys are literally a gift of nature, they are actually the most nutritious seed in the world! They are packed with protein, essential fats, vitamins and enzymes. Raw hemp seeds have also be proven to help weight loss, lower cholesterol and blood pressure, reduce inflammation and control blood sugar level.

I wanted to add even more goodness to this already super-good-for-you bars so I have added pumpkin seeds and sunflower seeds which are another great nutritional bomb in small size. Pumpkin seeds have a variety of nutrients, from manganese copper to iron and zinc. The latest is such an important mineral for healthy looking skin and it has also been proven to help healing acne! On the other hand sunflower seeds are a good source of selenium which apart from being great at preventing cancer is also amazing for strong nails, luscious hair and glowing skin!

Aside from being so good for you  these bars are also so ridiculously easy to make, it literally takes 10 minutes to put them together and they last in the fridge for up to 2 weeks.

Ingredients- Makes 8-9 bars

½ cup of hemp seeds

1/2 cup of pumpkin seeds

1/2 cup of sunflower seed

1 teaspoon of vanilla essence or powder

9 pitted medjool dates

1 tablespoon of coconut oil

1 tablespoon of date syrup

For the raw chocolate layer:

2 tablespoon of coconut oil

2 tablespoon of raw cacao powder

1 tablespoon of date syrup

Method:

Place all the seeds into a food processor and blitz for few minutes. Add the coconut oil, dates, vanilla and date syrup and blitz again until a sticky dough starts to form.

Remove the dough from the form processor and transfer it to a baking tray covered with parchment paper. With your fingers press the sticky dough down and try to spread it evenly across the tin. Place it in the fridge to firm up further.

To make the raw chocolate: Simply place the coconut oil in pan on a low heat. Let the coconut oil melt and once is all melted add the raw cacao powder and the date syrup. Whisk everything together and remove from heat.

Take the tin out of the fridge and pour the liquid raw chocolate on top, spread it evenly with a spatula or the back of a spoon until everything is covered. Place it back in the fridge for another hour or so until the chocolate become solid.

Slice it in bars and store them in the fridge for up to 2 weeks.