Saturday, July 21, 2012

Hemp Truffles

I spied a package of Hemp Hearts, or hemp seeds, at the store recently.

I wasn't quite sure what I was going to do with them but they sounded healthy. When I looked at the nutritional info, I learned that they are jam-packed with protein and several key nutrients. And the package said you could throw them into yogurt, and since I am loving my yogurt lately, I bought them.

So off I went a-googling for recipes.

I found one that sounded rather tasty- Fudgie Hemp Balls from The Happy Raw Kitchen:
I made them with the kids today- they had a fun time counting dates and controlling- the rather powerful- food processor!

This is our version- I started by tripling the recipe, adding more coconut oil and hemp seeds. With the kids helping, they are keen to let their opinions be known and they told me that the cocoa was too bitter and needed more sugar. We added some honey. Without the honey this recipe would be considered vegan, so choose to use the honey or not (maybe try agave or maple syrup).

If you want to try another raw delight, here is a link to delicious Chocolate Coconut Macaroons:

Hemp Truffles

2 cups packed, pitted dates
3 tbsp coconut oil
1/2 cup hemp hearts/seeds
1/4 cup cocoa
1 tsp vanilla
2 tbsp honey, or other sweetener, to taste
hemp seeds for rolling

1. Put everything in food processor and process until smooth (remove any pits if they still exist in the processor!)
2. Scoop heaping tablespoonfuls into additional hemp seeds and roll to coat. Refrigerate on cookie sheet until firm and store in a sealed container in the fridge or freezer.