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Introduction:
I inadvertently ordered too many bags of hemp seeds, and was looking for a way to use them in recipes. This recipe allows for flexibility and creativity to swap and experiment with changes to the ingredients. For example, you can choose what kind of nut butter (tahini may also work), and experiment with different types of nuts and seeds.
Recipe:
- 1/2 cup organic hemp hearts/ seeds
- 1/2 cup organic unsweetened shredded coconut (desiccated)
- 1/2 cup organic almond flakes/silvered almonds
- 1/2 cup cassava or tapioca flour (UPDATE: I’m trying to find a low heavy metals option, now that we know the level of heavy metal risk)
- 1/3 cup melted organic virgin coconut oil
- 1/4 cup organic nut butter
- Add small amounts of water if needed
Mix dry ingredients together, then add wet ingredients. It will seem crumbly but if you squeeze a small handful gently it should stay in a ball that you can then smooth into more of a round shape.
Place onto greased stainless steel pan in the oven at 350 degrees for 10-12 minutes. Allow to cool on the sheet.
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