Some days you want something good right now, without turning on the oven or waiting three hours for something to set. These cookies are made for those days: everything is mixed in a bowl, you shape them, and they are ready. Ground almonds and almond butter form the base, cacao brings the bitterness, and hemp protein turns a sweet snack into something that genuinely sustains you. Make a big batch and freeze them: you will always have a supply on hand.
No-bake chocolate almond cookies with hemp protein
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Activated almond puree
€15.70
Ingredients
- 75 g ground almonds
- 45 g almond butter
- 60 g honey
- 5 g raw cacao powder (1 tbsp)
- 10 g hemp protein (1 tbsp), or the same amount of extra ground almonds
- Optional: 1 tbsp raw cacao nibs or goji berries
Method
- Mix all the ingredients in a medium bowl, first with a spoon then by hand, until you get a compact dough.
- If you use a food processor, add the cacao nibs and goji berries only at the very end, in short pulses.
- Shape cookies of the size you like, or balls, pressing them well between your palms.
- If the dough seems too soft, add a spoonful of ground almonds and let it rest for five minutes.
- Eat straight away, or keep in the fridge for up to 4 days and in the freezer for up to 2 months.
Tip
The consistency depends a great deal on your almond butter: some are very runny, others almost solid straight from the jar. Adjust with ground almonds rather than flour, to stay on the same flavour. Hemp protein has a fairly pronounced green, grassy taste: one tablespoon disappears behind the cacao, two start to make themselves felt. Shape a large batch of balls at once and freeze them on a tray before bagging them: they will not stick together and can be taken out one at a time.
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FAQ: your questions about no-bake cookies with hemp protein
What is the recipe for a healthy, protein-rich cookie?
The most reliable base combines a nut flour, a nut butter and a liquid sweetener, to which the protein source is added. Here that is ground almonds, almond butter and honey, with the hemp protein on top. This trio holds together with no egg, no flour and no baking. Cacao and a pinch of salt are then enough to give it character. Allow around 10 g of protein for a batch of four cookies.
What recipes can you make with hemp and protein?
Hemp protein fits anywhere a green note is welcome: cookies and energy balls like these, smoothies, raw porridges, bar doughs. It pairs particularly well with cacao and banana, which naturally mask its bitterness. It can also be stirred into a hummus or a cold soup, in a savoury version. Whole hemp seeds, meanwhile, are simply scattered on at the last moment.
How many hemp seeds are recommended per day?
The usual recommendations sit around two to four tablespoons of hemp seeds a day, that is 20 to 40 g. That is already a generous amount: the seeds are rich in fats and very filling. In this recipe, hemp protein replaces the whole seeds and stays in small quantity, one tablespoon for the whole batch. As with any new food, it is better to start small and increase gradually.
What is the difference between whole and hulled hemp seeds?
The whole seed keeps its outer shell, fibrous and crunchy, which makes it keep longer but also less digestible and less pleasant to bite. The hulled seed, often called hemp heart, keeps only the inner kernel: tender, hazelnut-flavoured, far richer in fats and protein by weight. Hemp protein, for its part, is obtained by pressing the seed to remove the oil, then grinding the remaining cake.
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