Image for Hempy Espresso Bars

Ingredients

For the Crust:

  • 1/2 cup pecans, chopped
  • 1/2 cup Hemp Hearts
  • 1 cup almond flour
  • 4 tbsp. cocoa powder
  • 1 tbsp. honey
  • 6 tbsp. coconut oil, melted

For the Chocolate Layer:

  • 1 can full fat coconut milk
  • 2 tbsp. honey
  • 1/4 cup chocolate chips, plus more for topping
  • 1 tsp. espresso powder
  • pinch of salt

Directions

For the Crust:

  1. Preheat the oven to 350°F.
  2. Line an 8×8 pan with parchment paper so all four side are covered.
  3. Add the crust ingredients to a medium sized bowl and mix until well combined.
  4. Press the crust mixture into the pan so that it is evenly distributed.
  5. Bake the crust for about 10 minutes. Remove from the oven and set aside.

 

For the Chocolate Layer:

  1. Add the honey and coconut milk to a medium pot and bring to a boil. Reduce the heat to low and simmer until the mixture reduces to about half. You’ll know it’s done when it’s really thick and syrupy. Make sure to stir occasionally so it doesn’t burn. This takes between one and two hours depending on how hot your stovetop is.
  2. Melt the chocolate chips in the microwave or over a double boiler.
  3. Add the melted chocolate to the coconut milk mixture and mix in the espresso powder and salt until well combined.
  4. Pour the chocolate mixture over the crust and smooth it out evenly.
  5. Bake for 20 minutes or until the chocolate layer has set.
  6. Remove from the oven and top with additionally chocolate chips and let cool.
  7. Cut into squares and enjoy!
  8. Store leftovers in a container in the fridge or freezer.