Chilled ketogenic hemp bars drizzled with dark chocolate and topped with crumbled bacon bits and salt.
You guys! Here’s another keto “oatmeal” recipe for the books.
You know how much I love using Manitoba Harvest Hemp Hearts in place of oats in recipes. They act just like oats, no matter what you do with them. Really. What oat-based recipes do you wish you could have on the keto diet? Let’s chat about it in the comments. I can offer some suggestions on using hemp hearts in place of the oats in the recipe. Usually, it’s a 1 to 1 swap.
If, before you went keto, you loved oats as much as me, you can add today’s recipe to your paleo no-oats recipe arsenal.
Today’s recipe is inspired by my love of all things chocolate and bacon. If making bars sounds like too much work, at least melt the chocolate and combine it with the bacon. You’ll thank me later ;)
- 1½ 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 salt
- 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.
View Nutritional Information (once on page, scroll down)
What oat-based recipes do you wish you could have on the keto diet? Let’s chat about it in the comments.