Chocolate Hemp Bars
Try this Chocolate Hemp Bars recipe, made with gluten-free oats, honey, coconut oil, and chocolate.
Try this Chocolate Hemp Bars recipe, made with gluten-free oats, honey, coconut oil, and chocolate.
- Carbohydrate 3.5448300044491 g
- Cholesterol 0 mg
- Fat 5.44025200459871 g
- Fiber 0.00847500013708612 g
- Protein 0.0129645000161982 g
- Saturated Fat 4.70564200397788 g
- Serving Size 1 1 Serving (10g)
- Sodium 0.207300000215976 mg
- Sugar 3.53635500431201 g
- Trans Fat 0.321111200271323 g
- Calories 61 calories
Step-by-step
- Melt the honey and coconut oil -either in a dish in the microwave for 35 seconds, or, in a small pan over a very low flame.
- As soon as they are melted, remove from the microwave or take the pan off the flame and add in the oats, vanilla, 1 teaspoon hemp, and chocolate and stir well till chocolate is melted
- Pour this mix into a pan lined with plastic wrap, sprinkle remaining 2 teaspoons of hemp on top and place this in the refrigerator overnight
- Cut into pieces and enjoy
Standard baked granola bars rely on high heat and egg binders for structural integrity, whereas this raw-style formulation uses coconut oil solidification to hold its shape. Thermal control dictates success during the initial mixing phase. Exposing the chopped chocolate to excessive heat from the melted honey and coconut oil mixture will cause the cocoa butter to seize, resulting in a grainy texture instead of a glossy matrix. Monitor microwave intervals closely at 35 seconds to prevent overheating the lipids.
Refrigeration and Freezing Dynamics
Solidification requires a full eight hours in the refrigerator because coconut oil has a melting point near 24 degrees Celsius. Skipping this mandatory chilling window yields a crumbly mixture that disintegrates upon slicing. Freezing remains viable for extending the storage window up to 30 days, provided the bars are wrapped tightly in parchment paper followed by a layer of aluminum foil to prevent freezer burn. Thawing must occur inside the refrigerator for two hours rather than at room temperature to avoid condensation pooling on the chocolate surface.Scaling Considerations
Adjusting batch sizes requires proportional scaling of the binding agents. Doubling the quantity necessitates using an eight-by-eight-inch pan to maintain the target bar thickness of approximately one-half inch. Altering the honey-to-fat ratio will disrupt the setting point, so maintain the 1:1 volume ratio between coconut oil and honey if substituting liquid sweeteners.
