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!
Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.