I’m into Raw Organic Hemp Seeds these days, and so is the D-Man. I’ve been using these nutrient dense gems to make breakfast porridge, but today I was feeling creative. The D-Man (acting as my Sous Chef) suggested that we create something with chocolate, so this recipe is for all you chocolate lovers out there.
A little information for those of you who may be unfamiliar with Hemp seeds; they are high in protein, fiber, and are easily digestible (a bonus for those with Celiac Disease or Gluten Sensitivities). Hemp is also a nutrient powerhouse containing all 20 amino acids, including the 9 essential amino acids which we must obtain through the foods we eat. Hemp seeds are considered to have the perfect balance of Omega 3 to Omega 6 fats (3:1 ratio), and are a rich source of phytonutrients. A big bonus, Hemp does not contain phytic acid, the anti-nutrient that contributes to inflammation and prevents the absorption of vitamins and minerals. Speaking of minerals, hemp seeds are a good source of phosphorous, potassium, magnesium, calcium, iron, sodium, manganese, zinc and copper.
2 Cups Organic Raw Hemp Seed
2 Tablespoons Organic Ground Chia or Flax Seed
2 Tablespoons Arrowroot or Tapioca Starch
½ to ¾ Cup of chopped “Crispy” Nuts/Seeds (pecans, almonds, sunflower seeds)
1 Cup dried Organic Tart Cherries
¾ Cup Unsweetened Organic Shredded Coconut (I sprinkled a little extra on top)
1 teaspoon ground Organic Cinnamon
1 teaspoon ground Organic Ginger
¼ teaspoon Sea Salt
½ to ¾ Cup Semi-Sweet Chocolate Chips
1/3 Cup Coconut Nectar or Maple Syrup
3 Pastured Eggs
2 Tablespoons Organic Coconut Oil (melted)
2 Tablespoons Filtered Water
Preheat oven to 350 degrees F.
Grease a 9×13-inch pan with Coconut Oil.
Combine dry ingredients in a bowl.
In a small bowl whisk the coconut or maple syrup, eggs, coconut oil and water with a fork.
Mix the wet ingredients into the dry ingredients stirring well to incorporate.
Press the mixture into the greased 9×13 pan.
(OPTIONAL) Sprinkle a little extra shredded coconut on top before baking.
Bake 12 to 15 minutes, or until the edges begin to brown.
Let cool completely before slicing (at least 30 minutes).
Store in the refrigerator, or (if these are not gobbled up), they can be frozen.