Ingredients
| 1 cup almonds | |
| 1 cup rolled oats | |
| 1 cup dates, roughly chopped | |
| 100g solid coconut oil, melted and cooled | |
| 100g The Hemp Butter Co Maple Almond Hemp Butter | |
| 50g dark chocolate, melted |
The combination of almonds and maple syrup in The Hemp Butter Co’s hemp butter really enhances its appeal, mellowing out the stronger hemp flavours and adding a balanced sweetness. A perfect spread, but also lovely in baking – I like it added as a separate element, so you preserve the winning maple flavour.
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Spread the almonds on a baking tray and cook for 10 minutes, stirring once. Set aside to cool. |
| 3. | Spread the oats onto the baking tray and cook for 6 minutes, stirring once. Set aside to cool. |
| 4. | Place the dates in a food processor and process in bursts to start chopping up finely. |
| 5. | Add the cooled almonds and process in bursts again, then finally add the oats and melted coconut oil and process to a crumb-like mixture. |
| 6. | Press into a lined 20 x 20cm baking tin and press down with the back of a spoon. |
| 7. | Spread with the hemp butter then drizzle with chocolate. |
| 8. | Refrigerate for a few hours then cut into bars or smaller squares. |
| 9. | Store in an airtight container in the fridge for up to 3 weeks. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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