Hemp Protein Bars

Grind raw cacao nibs in spice grinder or clean coffee grinder, set aside. Repeat with goji berries and set aside.

Puree all other ingredients, except hemp seeds, in a food processor. Scrape down sides and repeat. Add a little extra almond milk if needed to make batter thick so that it forms a ball. To test batter thickness, make sure it can be easily handled and molded into bars without sticking to your fingers. Add more carob to make it less sticky.

Scoop batter into a mixing bowl. Fold in hemp seeds, raw cacao nibs and goji berries by pressing mixture against the side of the bowl with the back of a spatula, or use your hands and some elbow grease.

Place batter on a sheet of wax paper and mold into a flat log shape. Cut into 1/2-inch bars. Roll bars in extra hemp seeds.

Place rolled hemp bars on a Teflex dehydrator sheet and dehydrate for 18 to 20 hours at 105 degrees. Halfway through the dehydrating time, use a spatula to remove bars from Teflex sheet and place bars same side up on dehydrating screens; return to dehydrator. This way, the bars will dry all the way through. Time may vary depending upon how chewy you want your bars.