Recipes
Choc Mint Chip and Hemp Cookie
Kylie McCarthy,
Jun 07, 2013
This recipe is gluten free
Ingredients:
Hemp Sandwich
By - 1 Cup Hemp Seeds
- 1.5 Cup Shredded Coconut
- 1/2 Cup Pumpkin Seeds
- 2 small pinches of Himalayan Salt
- 1/2 Teaspoon real vanilla liquid
- 5 Tablespoons of Lucuma
- 1/3 Cup water
- 2 Tablespoons melted virgin coconut oil
- 3 Tables Agave nectar- or your choice of sweetener.
- 2 teaspoons Orange juice
- 180g or 1/5 Cups of Cashews
- 1/5 Cups Water
- 3 Tablespoons of melted Virgin coconut oil
- 100g of Melted Cacao butter
- 1 pinch of Himalayan Salt
- 1/4 Teaspoon real Vanilla liquid
- 2 Tablespoons Agave Nectar
- 1 Teaspoon Sunflower Lecithin
- 1 Cup of firmly packed Mint Leaves
- 1 teaspoon of Spirulina powder
- 8 drops of mint essence
- 2 handfuls of cacao Nibs
The Hemp Sandwich Cookies
- Grind the Hemp seeds, shredded coconut and pumpkin seeds into a fine flour using a blender. transfer to a large bowl.
- Add the rest of the ingredients and stir by hand until you get a dough- if you find your recipe is not dry enough- you can always add a little coconut flour to the mix. Put the dough on a piece of grease proof paper and flatten it out. Put another piece of greaseproof paper on top and work the dough out with a rolling pin.
- stamp the cookies with a cookie cutter and lift the whole paper up, with the dough and place it in the freezer. When the cookies are hard you can carefully peel them off the paper.
- Slowly melt the cacao butter in a water bath or in a dehydrator.
- Grind the cashews into a super fine flour in a blender
- Add all the ingredients except for the coconut oil and Nibs and blend until completely fine.
- Then add the coconut oil and blend for maximum of 15 seconds
- Finally add the Nibs but don't blend. Make sure to adjust the flavours to your liking.
- Add a little extra sweetener or mint essence if you like. the filling will taste the best when well chilled.
- Pour the batter into a container with lid that can be stored in your freezer. The batter will at this point look rather, loose, but don't worry, it will turn into a creamy filling after some time in the freezer. You need to freeze the mint filling for about 1 hour. Stir it every now and then for an even result. Keep an eye on it- because of the coconut and cocoa content, it can become quite firm- you may have to leave out on the bench when you are ready to use it to soften so it is spreadable.
- When it is creamy and hard enough to be spread on the cookies, it is done.
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