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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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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