These bars are a real staple, perfect for an active day to give you a little protein hit. You can buy hemp powder online and it works really well in this recipe, in which the dates and tahini give the perfect amount of sweet and saltiness. Hemp is a great source of protein, is high in fibre and rich in two essential fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3). These fatty acids play an important role in reducing inflammation, supporting bone health and also immune system function. The protein found in both the hemp and the almonds will help fill you up in between meals and help your muscles to repair and recover post run.
Makes 12 small bars
• 200g almonds
• 200g Medjool dates (it’s good to have a few extra in case the mixture is a little bit crumbly)
• 1 tbsp tahini
• 60g hemp protein powder
• Whizz the almonds in a food processor until they have broken down into tiny pieces, stopping before the mixture forms a flour.
• If the dates don’t feel soft and sticky, you can soak them in boiling water for a few minutes to help them hold the mixture together. Add the dates to the food processor with the tahini and protein powder, and blend to make a thick and slightly sticky mixture.
• While everything is blending, line a shallow 20x30cm baking tray with cling film. Empty the mixture onto the tray and use a spatula to pack the mixture tightly to make sure it is well stuck together and not crumbly.
• Use a sharp knife to cut the mixture into 12 equal bars. If you have packed the mixture well enough, they should cut easily without falling apart at all. (Alternatively, you can roll them into balls if you prefer.)
• Place the bars in the fridge to set for 20 minutes. I like to then wrap them in baking parchment to stop them from sticking together and then I store them in a plastic box in the fridge for up to one week.