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CBD Caramel Slice

Lauren Lovatt, one of Good Hemp’s Vegan Food Ambassadors has a few words to say about this delicious looking recipe:

“When I first collaborated with good hemp I created a caramel shortbread laced with CBD that has become one of my signature recipes over the years! So, this year, as we go into winter and need a bit of a lift, I have a new take on this well-loved recipe. This time, dark rich and mysterious with coffee, white chocolate and that classic CBD touch”.

We hope you enjoy!

Ingredients
  • Shortbread base
  • 150 gluten free oats
  • 50g Good Hemp Seeds
  • 40g cacao powder
  • 50g rapadura sugar
  • 2 tbsp Good Hemp Flour
  • 1 tsp charcoal powder
  • 1/2 tsp salt
  • 30g coconut oil (melted)
  • 45ml water
  • Coffee Caramel
  • 80g coconut oil
  • 80g tahini
  • 100ml cold coffee
  • 60g cacao butter
  • 40g sugar
  • 40g medjool dates
  • 1 pipette Good Hemp CBD
  • 1/4 tsp salt
  • Ganache
  • 100g cashews
  • 50ml Good Hemp Seed Milk
  • 1 tsp honey or agave
  • 2 pipettes Good Hemp Natural CBD
  • 40g cacao butter (melted)
  • 1/2 tsp salt

Method

Shortbread
1

First make the base. Place all the dry ingredients in a food processor and turn into a powder, then stream in the water and oil so that the mixture turns into a dough. This should roll easily into a ball without crumbling. Once at the right consistency, taste for seasoning. It should be slightly sweet and biscuity. Now press the base into a lined square tin while you make the next components.

Coffee Caramel
1

For the caramel, simply add the dates and mix in a food processor, then blend until smooth. Slowly stream in the coffee which will help the dates to blend and also make the caramel smoother.

2

Add the tahini and blend again until everything is well combined and caramel like. Finally stream in the oil, which helps it to set. Spread over the base and put into the fridge while you make the ganache.

Ganache
1

Preheat the oven to 180 degrees Celsius. When the oven is hot place the cashews onto a baking tray and roast them until golden for 10-15 minutes. Take the cashews from the oven, let them cool for 2 minutes and add them to a food processor and blend into a butter. This may take 5 minutes or so but be patient and keep scraping down the sides of the processor until a butter has formed, this step is key to a smooth topping.

2

Now add the remaining ingredients and continue to process the mixture. Finally, add the CBD seasoning with salt to taste. Pour the ganache over the lightly set base and leave it to set completely for at least 3-4 hours.

3

Cut into rectangles or squares and serve chilled.

*This shortbread will keep in the fridge for 5 days in a sealed container