- 1 1/2 cups unsweetened coconut
- 1 cup peanut butter
- 1/3 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 cup hemp hearts
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
In a large bowl, mix together the coconut, peanut butter, maple syrup, cinnamon and hemp hearts. Fold in the cranberries and chocolate chips.
Line an 8×8 baking pan with aluminium foil. Pour the mixture into the baking pan, and press down evenly with a spatula.
Place the pan in the freezer for three hours, or until set.
Once set, lift out of the pan and place on a cutting board. Cut into around 16 squares. Store in an airtight container.
Calories: 260kcal | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 73mg | Potassium: 159mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2mg