This recipe from Little Bird Organics, combines tahini and almonds makes a peanut butter flavour. You could use peanut butter, of course, but as peanut butter is not so easily digested and can make your system sluggish we prefer this alternative.
Place almonds in a food processor and process until reaching the consistency of couscous. Place in a bowl then repeat with the dates. Add almonds back in along with tahini, sweetener, cacao, salt, ⅓ cup hemp seeds and cacao nibs. Pulse a few times until combined being careful not to over blend.
Line a 13 x 10cm baking tin or plastic container with plastic wrap. Press mixture firmly into it, it should be around 2cm high. Sprinkle with the hemp seeds, cover and cool down in the refrigerator for a minimum of 3 hours or until firm enough to cut.
Remove from tin and onto chopping board and cut into 2 x 4 cm bar, or your desired size.
1¼ cup dried activated almonds
1 cup pitted dates
½ cup raw tahini
¼ cup sweetener (raw honey or organic maple syrup)
⅓ cup cacao powder
2 pinches sea salt
⅓ cup hemp seeds + ¼ cup for sprinkling on top
¼ cup cacao nibs