O’ So Good Hemp Brownie Balls
Like Madonna or Elton John, the brownie is a classic that never goes out of style. That doesn’t mean it’s not open to reinvention – in every shape, colour and size it’s been reimagined more times than Papa Don’t Preach at a karaoke bar. We wanted our own original version so we asked Lauren Lovatt of The Plant Based Culinary School to dream up what a Good Hemp brownie might look like. She made a sweet mix of carob, cacao and tamari held together with a Good Hemp seed butter (blended seeds and milk) and mixed with dried fruits. She rolled them into truffle-sized balls which were then coated with a generous helping of hemp seeds for all that protein-omega goodness. We served them aboard the GoBoats floating down London’s sunny canals, (alongside strawberries and hemp cream and CBD caramel shortbread) but we wanted to share the recipe with you to make at home.
To make the hemp seed butter pulse 200g of hemp seeds in a food processor with a little hemp seed oil until smooth.
Blend the hemp seed butter, cacao butter, chickpeas, carob, cacao, maple and tamari with Good Hemp milk and blend into a silky smooth mix. Add the cacao butter to the blender and mix again.
Fold through the dried fruits and chia seeds and put the mix to set in the fridge for 20 minutes.
Roll your mix into small to medium sized balls, then roll in hemp seeds to coat.
Put back in the fridge in a sealed container to set. These brownies will last for up to 5 days in a sealed container…if you can resist for that long!