This continues my obsession with the complimentary tastes of Hemp and Sesame Seeds.
2 Cups raw Cashew Nuts (soaked overnight)
1/2 Cup Hemptons Shelled Hemp Seeds
2 Cups Shredded Coconut
1/2 Cup raw Cacao Powder
1/2 Cup Maple Syrup
1/2 Teaspoon Sea Salt
1/3 Cup Tahini
1 Teaspoon Vanilla Paste
Coconut Chocolate Butter
1/4 Coconut Oil
1/2 Cup Cacao Powder
1 Tablespoon Tahini
Line a cake tin with waxed paper
Place all the ingredients in a food processor and blitz until combined.
Firmly press the base into the tin using your hands or a spoon. Press hard to create a firm base.
Place the base in the freezer to cool down while you make the choc coconut butter.
In a bowl mix the coconut chocolate butter ingredients until the tahini and all the ingredients are well combined.
Take the base out of the freezer and pour the Chocolate Butter on-top
Place back in the freezer and let cool for at least an hour
Take out 20-30 min before serving.
Place in an airtight container and place in the fridge.
Will stay fresh in the fridge for up to a week.