The term “superfood” is losing some of its pizazz from being. However, these little powerhouses deserve that moniker. They are extremely nutrient dense, containing over 30% fat and 25% complete protein—more than chia and flaxseeds. They are the only seed with the ideal ratio of omega-6 to omega-3 fatty acid, known to promote cardiovascular health. One type of omega-6—gamma linolenic acid (GLA)—is abundant in hemp seeds, and has been proven to fight heart disease by reducing inflammation.
Hemp seeds are a particularly good source of the amino acid, arginine, which produces nitric oxide in the body. This helps to dilate vessels and lower blood pressure, decreasing the risk of blood clots.
1 1/2 Cups Whole Grain Oat Flour
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup Hemptons Shelled Hemp Seeds, reserve some extra for topping
1/4 Cup Pistachios
1/2 Cup Raw Octane Pure Protein Powder
1/2 Cup Peanut Butter
1/2 Cup Raw Honey
1 Tablespoon Coconut Oil
2 Tablespoons Chocolate Chips
Line a 20 x 20 cm pan with waxed paper.
Add the dry ingredients to a large mixing bowl. Mix thoroughly to combine.
Add the peanut butter and honey to the bowl, stir well to combine. It may help to use wet hands to thoroughly mix all of the ingredients. If it seems too dry, you can splash in some almond milk.
Press the mixture into the wax paper lined pan—you can use a pastry roller to get it smooth, or the bottom of a glass.
Place in the freezer to cool while making the Chocolate Drizzle
Melt the coconut oil and chocolate chips on the stove over low heat. Remove from the heat once 1/2 the chips are melted. Continue to stir until they are all melted and until the drizzle becomes smooth.
Remove the pan from freezer and slice into bars.
Drizzle the melted chocolate over the bars and sprinkle with hemp seeds.
Return bars to freezer to set.
Remove and place in an airtight container.
The bars can be stored in freezer for about a week.