Ginger-Cookie Dough Bars


  • heaping half cup (70gm) raw almonds
  • heaping half cup (70gm) raw walnuts
  • 3/4 cup (125gm) prunes
  • 3/4 cup (125gm) dates
  • heaping half cup (90gm) Hemp Hearts
  • 2 tablespoons water
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 3/4 cup (175) naturally-sweetened vegan vanilla protein powder (You can use vanilla hemp protein powder)
  • 2 tablespoons melted coconut oil
  • 2 tablespoons molasses 


Place the almonds and walnuts in the bowl of a food processor fitted with a steel blade. Process until a soft butter begins to form, about 2 minutes, stopping to scrape down the sides of the bowl as needed.

Add the prunes, dates, and hemp seeds and continue processing until the mixture forms a soft paste. Add water and process to combine. Add the ginger, cinnamon and protein powder, and process again for one minute. Finally add coconut oil and molasses and process to combine.

The mixture may appear crumbly but will hold together when pinched. Line an 8x8" baking dish with aluminum foil and spread the mixture evenly into the pan, flattening with a spatula. Refrigerate for several hours, then slice into 16 squares. These are best kept individually wrapped in the refrigerator or freezer, but will be good for several hours at room temperature if you choose to take them on the go.

Nutrition Facts: Calories 191.8 Total Fat 9.8 g Saturated Fat 2.3 g Polyunsaturated Fat 4.5 g Monounsaturated Fat 2.2 g Cholesterol 0.0 mg Sodium 57.8 mg Potassium 198.4 mg Total Carbohydrate 15.6 g Dietary Fiber 3.2 g Sugars 9.6 g Protein 12.7 g

Recipe Courtesy of Cara Lyons,

Yield: 16 Bars

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