Line a 20 x 20cm tin with baking parchment. Pulse the dry ingredients in a food processor and process until everything is well distributed.
Stream in the coconut oil and drizzle in the water until the shortbread comes together. Once you can form a ball that doesn’t crumble too much, press the mix into the tin and leave.
For the hemp caramel blend the soaked dates, hemp milk, hemp butter, vanilla in a food processor until silky smooth. Then blend in the melted coconut oil. Taste for seasoning. Place in the fridge to chill.
To make hemp seed butter pulse 50g hemp seeds in a food processor with a little hemp seed oil until smooth.
In a food processor blend the soaked dates, hemp milk, hemp butter, vanilla and until silky smooth. Once smooth blend in the melted coconut oil. Taste for seasoning.
Spread onto the shortbread base and place in the fridge to chill.
First, thoroughly chop the chocolate and place in a bowl with the hemp oil
Now bring the milk to a simmer in a pan. Gradually pour the hot milk mixture over the chocolate and whisk until you have a silky smooth ganache.
Spread over the top of the chilled shortbread and enjoy!