CBD Caramel Shortbread
Ah caramel shortbread. Take one, then take another, then reckon you might as well eat the whole batch because they’re too good to just sit there (it would be a disservice). But what’s better than caramel shortbread? Well CBD caramel shortbread of course. That’s the magical stuff with so many benefits that we decided to launch our own range of premium Pure CBD oils for all our #GoodGang to enjoy. Lauren Lovatt of the Plant Based Culinary Academy used our 250mg Natural CBD Oil to create these caramel shortbread with a twist. We served them aboard GoBoats at our hemp picnic (along with strawberries and CBD cream and brownie balls) but we want you to taste them too. Here’s the recipe. You might want to double it.
- For the Shortbread Base
- 150g Gluten-free oats
- 40g Coconut sugar
- 40g Good Hemp Protein
- 15g Green powder such as spirulina /chlorella
- 85g water
- One pipette of Good Hemp Natural CBD Oil 250mg
- 45g Good Hemp seeds
- 40g coconut oil, melted
- A large pinch salt
- Hemp Caramel
- 175g dates, soaked
- 50g Good hemp butter (blended seeds and water)
- 55g coconut oil, melted
- 1g vanilla
- 1g salt
- 180g bar Tony’s Chocolonely
- 70g Virgin Good Hemp Oil
- 125g Good Hemp Seed Milk
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.
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, CBD and vanilla 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!