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Chocolate Mint Truffles
by: Deb Gleason
1/2 cup raw almonds
1/4 cup raw walnuts
8 Medjool dates (the big soft kind—make sure to remove the pits)
3 TBSP hemp seeds
1/3 cup cocoa powder
1 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp sea salt
1 TBSP water
Place all of the ingredients into a food processor or high-speed blender and process until you achieve desired texture (from smooth to slightly chunky).If using a high-speed blender, start blending the nuts for about 20 seconds before adding the remaining ingredients. You may have to stop a few times and scrape down the sides.
Once well combined, place the truffle mix in a large bowl and use wet hands to create a large sticky ball of the mixture. (If you used a food processor, you may have to add one more tablespoon of water as you use your hands to make the mixture stick back together).
Using approx 2 TBSP of the mixture at a time roll the truffle mixture between your hands until you have a nice small ball formed. Roll the truffles in the following to coat:
1/4 cup crushed candy canes (try to find canes without high fructose corn syrup in your health food store)
1/4 cup hemp seeds
1/4 cup cocoa
Thick Raw Lemon Bars
Author: Lauren Goslin, www.oatmealwithafork with updates by Bernadette (BR)
Serves: 12 bars (BR-if you double this recipe, makes an 8×8 square pan of lemon tarts)
- 1 c. walnuts or pecans
- ¼ c. unsweetened coconut
- 6 large, soft dates (I used Medjool)
- ¼ t. salt
- 1 T. lemon zest (I used zest of one lemon-BR)
- ½ t. water, as needed for combining
- 6 T. coconut oil (=1/3 cp + 1T)
- 3 T. coconut butter
- 3 T. maple syrup or raw honey
- 3 T. lemon juice
- 2 t. lemon zest (BR-I used zest from one lemon here—add as much until it tastes right)
- 9 drops stevia, to taste (or another 2-3 teaspoons of liquid sweetener)
- dash of turmeric, for color (optional)
- (BR note—she says it takes 10m—takes me 30 minutes! And I’m no slow dude in the kitchen!)
- Process together the ingredients for the bottom layer (add a little water if necessary to bring everything together).
- Make sure it is well combined, and press it into a small glass dish (I used a 7 x 5 inch Pyrex dish).
- Gently melt together the coconut oil with the coconut butter.
- Stir in the remaining ingredients, adding stevia to taste.
- Pour atop the bottom layer.
- Place into the fridge or freezer until set. (BR-I keep them in the freezer—delicious cold treat)
- Cut and enjoy!
Nutrition facts are based on using 120 grams of pecans and a combination of honey and stevia. Weight Watchers points (new system): 6
Serving size: 1/12 of recipe Calories: 191 Fat: 17.1 g Saturated fat: 9.5 g Unsaturated fat: 7.6 g Trans fat: 0 g Carbohydrates: 10.4 g Sugar: 7.8 g Sodium: 53 mg Fiber: 2.1 g Protein: 1.6 g Cholesterol: 0 mg
Black Bean Hemp Seed Brownies
by: Deb Gleason
1 15 oz (440ml) can of black beans, rinsed and drained
1 1/4 cups date paste (see recipe below)
1/4 cup hemp seeds (hemp hearts)
2 TBSP ground flaxseeds
1 TBSP vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup cocoa or raw cacao powder
3/4 cup flour (I usually use whole spelt flour or ground oatmeal)
1/2 cup non-dairy chocolate chips (I use President’s Choice – Decadent
1/2 cup chopped pecans or walnuts
Date Paste: Place 2 cups of pitted Medjool dates in a 4 cup measuring
cup. Cover with hot water, just enough water to cover the dates. When
dates appear flaky and swollen pour off the water so 1 cup of water
remains in the measuring cups with the dates. Blend in a blender or
food processor until smooth. If you want to speed the process up use
Preheat the oven to 350 degrees
In a food processor or high speed blender combine black beans and date
paste and process until smooth and then transfer to a large bowl.
Add hemp seeds, ground flaxseeds, vanilla extract, baking powder, baking soda, cocoa
powder and flour to the bean/date mixture in the bowl and stir until
combined. When combined add the chocolate chips and nuts and stir them
Pour batter into a 9×11 baking pan lined with parchment paper. Bake
for 25-30 minutes. Cool before serving.
by: Deb Gleason
20 Big soft dates, pitted (I like Medjool dates)
3/4 cup Pecans
1/2 cup unsweetened shredded coconut
1/2 cup hemp seeds
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Preheat oven to 350 degrees
Place the coconut on a cookie sheet lined with parchment paper to toast in the oven. Coconut will take only 2-3 minutes to toast so keep a close eye. When the colour starts to change and you can smell that sweet coconut smell it’s toasted. Remove it from the oven and set aside. Now toast the pecans the same way. They will take longer – more like10 minutes. Be careful not to let them burn by checking and stirring them often.
Once the pecans are toasted place them in a blender or food processor and blend until they are ground into small bits. Remove from the blender and place the ground pecans in a large bowl reserving 1/4 cup of the ground pecans in a small bowl to roll the balls in later.
Now place the pitted dates, vanilla and sea salt in the blender or food processor and blend until you have date paste (smooth and creamy looking). You made need to stop the blender a few times and stir things up and restart to make this happen. Remove the date paste spooning it into the large bowl with the pecans. Add the hemp hearts and toasted coconut and mix everything together with your hands until it’s all well mixed. Roll a small amount into a ball in your hands and then roll the ball in the reserved pecans. Continue until you have a plate full of bliss bites. These scrumptious morsels can be eaten at room temperature or refrigerated or even frozen for a slightly firmer texture.