- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 16-20
Ingredients
- vegetable oil spray
- 2 tbsp
- maple syrup or honey
- 30 mL
- 1/4 cup
- coconut oil
- 60 mL
- 1 cup
- semi-sweet chocolate chips
- 250 mL
- 1 cup
- natural, creamy peanut butter
- 250 mL
- 1 1/2 cups
- large flake rolled oats
- 375 mL
- 1 cup
- unsweetened coconut flakes, plus 2 tbsp (30 mL) for garnish
- 250 mL
- 1 tbsp
- hemp seeds
- 15 mL
Method
Step 1
Lightly grease 8-in. (20-cm) square pan with vegetable oil spray. Also, line bottom and sides of pan with parchment paper.
Step 2
In large saucepan, combine coconut oil and maple syrup (or honey) and set over medium-low heat until warm. Add chocolate and stir until melted into coconut oil mixture. Mix in peanut butter.
Step 3
Remove saucepan from heat. Stir in oats, 1 cup (250 mL) coconut flakes and hemp seeds. Scoop mixture into prepared pan; press into an even layer. Sprinkle remaining coconut flakes on top and press down to stick. Cool to room temperature; cover and refrigerate until set. Cut oat mixture around edges; using parchment, lift slab out of pan. Cut into 16 to 20 bars. Store in an airtight container in the fridge (can also be stored frozen).
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
