- 1 1/2 cup (220 grams) Manitoba Harvest Hemp Hearts, divided
- 1/2 cup (100 grams) melted cacao butter
- 1/2 cup (50 grams) almond flour
- 5 tablespoons erythritol or monk fruit, divided
- 1 teaspoon vanilla extract
- 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.
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If you’re sensitive to hemp, you could use finely shredded unsweetened coconut in its place.
Nutrition Information Per Serving
- Calories: 259
- Total Fat: 24.3
- Saturated Fat: 11.3 g
- Sodium: 12125 mg
- Carbs: 4.9 g
- Dietary Fiber: 3.8 g
- Net Carbs: 1.1 g
- Protein: 8.4 g