N’Oatmeal Chocolate Bacon Bars

April 19, 2017 by Leanne Vogel November 2, 2018

Chilled ketogenic hemp bars drizzled with dark chocolate and topped with crumbled bacon bits and salt. MACROS 80% fat, 7% carbs, 12% protein.

Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, sprinkle 75% of the bacon bits over the hemp heart base.
5. Drizzle with the melted chocolate, top with the rest of the bacon bits. Sprinkle with a pinch of flake salt.
6. 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.

Notes

If you’re sensitive to hemp, you could use finely shredded unsweetened coconut in its place.

Nutrition Information Per Serving