For the shortbread
1

Line a 20 x 20cm tin with baking parchment. Pulse the dry ingredients in a food processor and process until everything is well distributed.

2

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. 

3

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.

4
For the hemp caramel
1

To make hemp seed butter pulse 50g hemp seeds in a food processor with a little hemp seed oil until smooth.

2

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.

3

Spread onto the shortbread base and place in the fridge to chill.

For the Ganache
1

First, thoroughly chop the chocolate and place in a bowl with the hemp oil

2

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. 

3

Spread over the top of the chilled shortbread and enjoy!