- 3/4 cup freeze dried strawberries , divided
- 2 cups quick oats , use gluten-free if needed
- 1/2 cup cocoa powder , unsweetened
- 3 Tbsp. hemp seeds , divided, shelled & raw
- 12 medjool dates , pitted
- 1/4 cup cashew butter or nut butter of choice
- 1/4 cup coconut oil , melted
- 1/4 cup maple syrup
- Melted chocolate , optional, to drizzle
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Line 8-in. square pan with aluminum foil and spray with non-stick spray. Set aside.
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In food processor, pulse 1/4-cup freeze-dried strawberries until powdered. Pour into small bowl and set aside.
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In same food processor, add oats, cocoa powder, 2 tablespoons hemp seeds, dates, cashew butter, coconut oil and maple syrup. Pulse until combined and sticky.
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Pulse until combined and sticky. Transfer half the mixture into prepared pan. Press down into pan firmly. You may use the back of a measuring cup to press it down. Layer remaining 1/2-cup freeze-dried strawberries on top.
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Add remaining half of mixture to pan (on top of strawberries), pressing down firmly with your hands. Sprinkle remaining 1 tablespoon hemp seeds and freeze-dried strawberry powder on top. Press firmly so that they stick.
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Chill in refrigerator for 2 to 3 hours. Once chilled and set, cut into 16 bars. Garnish with melted chocolate, if desired.
These decadent, yet healthy bars, can be yours before you know it! Score all the ingredients to make them here:
