I co-hosted a party on the weekend with my sweetie to celebrate Spring and more importantly, his birthday! I made a bunch of snacks: beet goat cheese dip, navy bean basil dip, an organic veggie platter and an olive, cheese, grape platter with Mary’s Brown Rice Crackers. And for dessert, I made my famous sexy balls, but turned them into squares and sprinkled unsulfured coco flakes on top. And if that wasn’t enough, I also made the recipe I’m sharing with you today: Raspberry Chocolate Hemp Squares.
There’s a trick to these squares though. I only froze them for about 3-4 hours prior to my party and they needed longer. They tasted delicious scooped into a bowl and enjoyed like pudding. However, I left them in the freezer overnight and they were perfectly formed and incredibly rich and delicious the next day, a 10/10! They remind me of my travels in Italy last year while eating the richest, creamiest chocolate gelato.
- 1.5 cups shelled hemp seeds* (soak for 30 minutes, discard water)
- 2 cups organic raspberries or strawberries (use what is in season if you can)
- 1/2 cup raw cacao
- 1/3 cup raw organic agave or maple syrup
- 1/4 cup filtered water
- 1/4 cup melted coconut oil (melt over low heat till liquid)
*There are many brands of shelled hemp seeds: Ruth’s Soft Hemp, Mum’s Original Hemp Hearts, Manitoba Harvest Hemp Hearts — you can use any one of these. Shelled hemp seeds, soft hemp and hemp hearts are the same thing. The hard outer shell has been removed.
Method: In a blender or food processor, combine hemp seeds, raspberries, cacao powder, agave or maple syrup. Blend under smooth. Add water and coco oil and continue blending until smooth.
Transfer to a baking dish and refrigerate overnight. Sprinkle with raspberries. Cut into squares.
I actually just keep them in the freezer and eat them chilled. I had one for breakfast today, and why not, the good fats and protein in the hemp will keep your belly satisfied for hours. EnJOY!
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Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.