Ingredients

• ½ cup Manitoba Harvest Hemp Hearts Ingredients
• ½ cup coconut flour Ingredients
• 1 cup almond flour Ingredients
• 1 cup nut butter (almond, cashew or peanut) Ingredients
• 2 tbsp coconut oil (for the base) Ingredients
• 3 tbsp maple syrup Ingredients
• 1 tbsp coconut oil (for the topping) Ingredients
• ¾ - 1 cup chocolate chips Ingredients

Instructions

1. In a large bowl, mix the hemp hearts, coconut flour, and almond flour.
2. In a small pot over low heat, melt 2 tbsp coconut oil, then whisk in the nut butter and maple syrup until smooth.
3. In a small pot or double boiler, melt 1 tbsp coconut oil with the chocolate chips on very low heat. Stir until silky smooth.
4. Pour the chocolate over the base and spread evenly. Freeze for about 1 hour or until firm.
5. Let sit at room temp for 10 minutes before slicing into squares. Store in freezer or fridge. Keeps for up to 3 months in the freezer.