A mouth watering  hemp chocolate brownie covered with raspberry jam and a delicious creamy lemon hemp frosting. Tastes so divine that you would never guess it is filled with healthy ingredients like good and easy to digest hemp protein, lots of dietary fiber and omega 3.


2 cups dates (pitted and soaked for a couple of minutes in hot water for easy processing)

1 cup shelled hemp seeds

1 cup walnuts (soaked, the longer the better)

2/3 cup (raw) cocoa

3 tablespoons coconut oil (melted)

½ cup honey

1 teaspoon vanilla extract

Grind the walnuts and set aside. In a food processor add the dates with cacao,

honey, vanilla, lemon zest and coconut oil . Process until the dough starts to clump together in a ball. When too thick, add water, too thin, add more dates. (soak first!).

Work through the hemp and walnuts by hand.

Line a baking pan with plastic wrap or wax paper.

Press the batter down firmly end evenly and place in refrigerator while making the jam and frosting.


1 cup dates

1 cup fresh or frozen raspberries (or strawberries)

In your food processor or blender combine the two ingredients and blend till nice

and creamy. Spread the jam over the brownie dough and sit in the freezer while making the frosting.


1 cup shelled hemp seeds

1 cup water

4 tablespoons fresh squeezed lemon juice

1 teaspoon lemon zest

1/3 cup tablespoons honey

1 teaspoon vanilla

1/3 cup heaping tablespoons coconut oil (melt)

4 heaping tablespoons lecithin powder

2 teaspoons turmeric (to enhance the color)

In your food processor or blender add shelled hemp seeds and water and

blend until completely smooth. Put through a strainer (don’t skip this step).

Add to food processor or blender with honey, coconut oil end lecithin

powder and blend, don’t over process.

Remove the brownies dough from freezer and pour the frosting over the

dough spreading it out evenly. Set in refrigerator till set up nice and firm. 

Before serving cover with shifted cocoa powder.

Source: International Cannabis Community Recipies: Karin Joosten Photography: Ron Kreeft