VALENTINE CHERRY HEMP HEARTS
Surprise your loved one (and yourself!) with these irresistibly Valentine sweets, filled with love!
These raw, vegan hemp hearts are incredibly delicious and made with whole foods.
Filled with healthy hemp, natural sugars and yummy ingredients such as cacao and dried cherries.
This recipe is completely raw which means the nutritional value of the ingredients aren’t lost in baking.
Hemp provides complete and easy to digest protein, coconut flakes and dates are a good source of fiber and various vitamins and minerals.
Coconut oil helps increasing your metabolism rate and keeping your hormones balanced, all coconut products are good for the skin.
Dried cherries are a good source of copper and fibers and high in flavonoids.
Cinnamon has blood sugar regulation ability.
We wouldn’t recommend indulging in these Valentine’s day treats every day because yes, they are high in calories. However, because the ingredients used are whole foods, you can feel good about what you and your loved one are eating.
INGREDIENTS CHERRY HEMP HEARTS
1 cup shelled hemp seeds
1 ½ cup coconut flakes (unsweetened)
¼ cup coconut flour
16 medjool dates
1/3 cup coconut oil (melted)
1 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons dried cherries (chopped to very small pieces)
A pinch Celtic sea salt
In a food processor brake down the coconut flakes into a coarse flour set
aside and mix with the hemp seeds.
Now process the dates with the melted coconut oil, cinnamon, vanilla and salt until you have a smooth date paste.
In a big bowl combine the hemp/coconut flour with the chopped cherries and the date paste.
Work through by hand until you have a sticky dough.
Wrap the dough in plastic wrap and place in the refrigerator while making the frosting.
Once chilled, line your surface with plastic wrap and place the chilled dough ball in the center. Cover with another piece of plastic and start to roll the dough.
Remove the top plastic piece and cut out your shape(s) with a cookie cutter.
Dehydrate at 115 degrees for about 4 hours or use an oven on the lowest temperature possible and bake for 4 hours.
½ cup coconut milk (or any other nut milk)
½ cup coconut oil, melted
4 tablespoons honey
3 tablespoons lecithin powder
3 teaspoons vanilla extract
3 tablespoons raw cacao powder
2 tablespoons beet juice
In a high speed blender combine coconut milk, honey, vanilla and salt.
Blend until creamy.
While the blender is running, drizzle in the coconut oil, add the lecithin and blend until mixed in.
Divide the frosting into 2 batches.
Add 3 tablespoons of raw cacao (sift) for the chocolate frosting and 2 tablespoons beet juice for the pink frosting.
Place the frosting in an airtight container and place in the refrigerator for 2-4 hours to firm before using.
Source: International Cannabis Community Recipies: Karin Joosten Photography: Ron Kreeft