After hanging out with Tim from Take Three For The Sea and talking about sustainability and our love for the ocean it was time to cook with one of the most sustainable ingredients I know of HEMP.
Prepare an 8-inch square baking tin by lining it with baking paper
Soak your dates and spiced rum together for at least 10 minutes, then place in a food processor with hemp seeds and process until combined about 5 minutes.
Add almond meal, cocoa, vanilla bean, lemon rind and continue to process until combined and sticky, fold through macadamia nuts and cocoa nibs then transfer into a prepared tin and refrigerate for at least 2 hours or place it in the freezer for 15 minutes if you’re impatient.
To make lavender chocolate topping melt coconut oil and lavender in a pot then set aside for 5 minutes to infuse. Sift in cocoa powder then add maple syrup and mix until combined and smooth.
Pour topping on top of our brownie mix and refrigerate for 10 minutes, then garnish with a sprinkle of bee pollen and some fresh lavender flowers.
The secret to my raw chocolate hemp brownie is mixing through Aussie Hemp seeds and soaking dates in good quality rum (Reserved small Batch Bundaberg) for next level flavor. This recipe is so simple to make – no baking, no mess – just nutrient-rich ingredients mixed together, set in the fridge and topped with a raw chocolate drizzle – YUM !!!
If you want to learn More about hemp checkout our Hemp Blog or Hemple
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.