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Mini Hemp Chocolates

Makes: 8 Chocolates

I think these are right up there in my top 5 recipes ever. Possibly even my numero uno. That’s how much I love these little chocolates and all their hempy goodness.

Hemp is such an incredible food that’s loaded with all kinds of good-for-you things. The one quirk to the tiny shelled hemp seeds is that they’re really not meant to be heated up. I’ve been toying with all kinds of hempy recipes lately (well, often in general to be honest), and thought these raw chocolates are a beautiful way to add some extra of that superfood into your day. Love it when dessert can be delicious and good for you at the same time.

Just for perspective, shelled hemp seeds are an excellent source of protein, have a great omega-3 to omega-6 essential fatty acids ratio, iron, Vitamin E, and are an excellent source of iron, amidst a billion other things.



3/4 Cup Hemptons Shelled Hemp Seeds

5 Soft Medjool Dates, Pitted (the fresher the better)

2 Tablespoons Coconut Oil

1/2 Teaspoon Raw Ground Vanilla Bean Paste  

1/8 Teaspoon Sea Salt

1 Tablespoon Maple Syrup Or Raw Honey


Chocolate Coating

1 Cup Chocolate Chips or Chopped Chocolate of your choice

2 Tablespoons Coconut Oil

1/16 Teaspoon Sea Salt


Optional Decorative Toppings:

Chocolate Shavings, Cacao Nibs, Shelled Hemp Seeds


Process all filling ingredients, except maple syrup/honey, in a food processor into a uniform mixture. Add maple syrup/honey and process once again to combine.

Line a medium/small tupperware or silicone container with some waxed paper (I used a 7" x 5" x 2").

Transfer the mixture into the container and flatten, pressing it down evenly into a "block".

Freeze for 1 hour or until firm to the touch.

Melt the chocolate, coconut oil and salt together (double boiler method).

Set aside.

Have your toppings handy and a small tray lined with parchment paper to set the final product on.

Remove the filling from the freezer. Transfer the set filling block onto a cutting board. Trim off any uneven edges and cut into 8 rectangles. Dunk each rectangle in the melted chocolate to coat, wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish.

Set on the tray to set. Repeat with remaining pieces.

Sprinkle with any toppings if using.

Drizzle with a bit of the remaining chocolate if you like. Place in the fridge or freezer for 20 mins more to set. Enjoy!


Keep leftovers refrigerated.

No nutritions listed in the recipe!