- 15 mins.
- 1 ½ cup (220 grams) Manitoba Harvest Hemp Hearts, divided
- ½ cup (100 grams) melted cacao butter
- ½ cup (50 grams) almond flour
- 5 tablespoons erythritol or monk fruit, divided
- 1 teaspoon vanilla extract
- 4 oz. (118 grams) unsweetened dark chocolate
- 1 tablespoon coconut oil
- 12 strips (375 grams) bacon, cooked until crispy and crumbled
- Pinch of flake
- Line a 9 by 9-inch (23 by 23-cm) pan with parchment paper, enough that the pieces are draping over the sides for easily lifting.
- Place 1 cup (145 grams) of the Hemp Hearts in the bowl of your food processor along with melted cacao butter, almond flour, 2 tablespoons of the erythritol, and vanilla extract. Pulse until the dough sticks together. Add the remaining ½ cup (75 grams) and pulse just briefly to combine. Transfer the dough to the prepared pan and press evenly with your fingers. Set aside.
- Place chocolate, coconut oil, and remaining 3 tablespoons of erythritol in a double boiler or glass dish overtop a boiled pot of water. Heat until melted.
- Meanwhile, sprinkle 75% of the bacon bits over the Hemp Heart base.
- Drizzle with the melted chocolate, top with the rest of the bacon bits. Sprinkle with a pinch of flake salt.
- Transfer to the fridge and chill for 45 minutes. Remove from the fridge, hold the flaps of the parchment paper and lift the bars to a cutting board. Cut the bars into 12 equal pieces. Enjoy right then and there, or store in an airtight container in the fridge for up to 7 days.
Recipe courtesy of Healthful Pursuit.