I have found a new addiction. I'm addicted to hemp seeds. I saw a post about them on a blog recently and then just a few days later I saw them in an aisle at The Fresh Market in Annapolis. So I bought a bag. I first tried them straight and loved them. Then I put them on cereal for breakfast, yogurt for lunch, and inside chocolate for dessert. These honey and hemp truffles are pretty awesome. I fell in love with them from the start. When I told my friends and family what was in them they scoffed but once they had one they kept coming back for more. You know what's great about these truffles? Not only do they taste delicious, they are also super healthy. Hemp hearts are full of Omega 3s, amino acids, and other great stuff that is totally good for your mind and body. You can make these truffles vegan by using vegan chocolate or skipping the freezing part and rolling them in cocoa powder or flaked coconut. The texture of the truffle filling is so smooth and creamy and the honey and chocolate compliment each other oh so well. Enjoy!
4 Tbsp. of hemp hearts
2 Tbsp. of coconut oil
2 Tbsp. of wildflower honey
2 - 3 ounces milk chocolate baking chocolate for coating
Extra hemp hearts for topping (optional)
DIRECTIONS:
Put the hemp seeds, coconut oil, and honey into a small bowl and use a spoon to mix well. Cover the bowl and put into the fridge for at least 2 hours. Use a cookie dough scoop to scoop up and use your hands to shape into about 1/2 to 3/4-inch balls and place in a parchment lined container. Cover the container and put into the freezer for at least 2 hours.
Break up the chocolate into small chunks and place into a small saucepan. Set the heat on medium-low and stir constantly until melted. Then drop a honey and hemp ball into the chocolate, use a spoon to coat, and place on a foil lined tray or plate. Sprinkle some hemp seeds on top of the chocolate if desired. Continue until all the honey and hemp balls are coated. Put in fridge to set and then store in an airtight container in the fridge. Serve chilled.
Recipe makes about one dozen truffles.
*Original recipe
Recipe for Honey and Hemp Milk Chocolate Truffles
INGREDIENTS:4 Tbsp. of hemp hearts
2 Tbsp. of coconut oil
2 Tbsp. of wildflower honey
2 - 3 ounces milk chocolate baking chocolate for coating
Extra hemp hearts for topping (optional)
DIRECTIONS:
Put the hemp seeds, coconut oil, and honey into a small bowl and use a spoon to mix well. Cover the bowl and put into the fridge for at least 2 hours. Use a cookie dough scoop to scoop up and use your hands to shape into about 1/2 to 3/4-inch balls and place in a parchment lined container. Cover the container and put into the freezer for at least 2 hours.
Break up the chocolate into small chunks and place into a small saucepan. Set the heat on medium-low and stir constantly until melted. Then drop a honey and hemp ball into the chocolate, use a spoon to coat, and place on a foil lined tray or plate. Sprinkle some hemp seeds on top of the chocolate if desired. Continue until all the honey and hemp balls are coated. Put in fridge to set and then store in an airtight container in the fridge. Serve chilled.
Recipe makes about one dozen truffles.
*Original recipe