Crispy cacao hemp treats with HANAH Ashwagandha

To commemorate the launch of HANAH Ashwagandha batch 005, we wanted to share this lovely take on the rice crispy treat... with a lot more micronutrients. Since it makes 16 bars, don't hesitate to bring it on your next weekend hike or picnic. 

Ingredients

  • 4 cups puffed brown rice crisps
  • 1 cup hulled hemp seeds
  • 2/3 cup unsalted almond butter
  • 2/3 cup brown rice syrup
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 3-4 tablespoons freeze-dried raspberries/goji berries
  • 3 tablespoons chia seeds
  • 2 tablespoons virgin coconut oil, plus a little more for greasing
  • 2 tablespoons pure maple syrup
  • 2 tablespoons HANAH Ashwagandha
  • 1 teaspoon vanilla extract
  • Heaping ¼ teaspoon fine sea salt
  • A few pinches flaky sea salt

Directions:

  1. Rub a little coconut oil in an 7″x11″ baking pan.
  2. Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat.
  3. Stir in the cacao powder and HANAH Ashwagandha until thoroughly incorporated.
  4. Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps).
  5. Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt.
  6. Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy.
  7. Store the bars in a tightly sealed container in the fridge or freezer.

Makes about 16 bars

Recipe adapted from "My New Roots"

Meghna HANAH Ashwagandha Hemp Cacao Crispy bars

 

 

 

 

 

Sale

Unavailable

Sold Out