It has been a cold, damp summer thus far which has given me a bit more time indoors. Late last week it suddenly turned very hot and humid, bringing a few nasty storms with the change. I wanted to do a bit of experimenting in the kitchen but didn't want to use the stove or oven. I came across a recipe for no bake treats and immediately thought it could be tweaked to use hemp hearts.
Hemp hearts are about the size of sesame seeds. They have a nutty flavour with a firm yet somewhat chewy texture. Typically they are used to boost the protein content as they contain just over 3 g protein per 10 g (1 tbsp). Hemp hearts are also high in omega 3 and 6 polyunsaturated fats. They can be stored at room temperature but for best taste, they can be stored in the refrigerator or freezer.
I buy Canadian grown hemp hearts at our local health food store. They are on the expensive side at $14 for a 454 g (1 lb ) container but it lasts a long time. I like sprinkling a teaspoon of hemp hearts on top of plain Greek yogurt for breakfast.
recipe by: Garden Gnome
113 g (4 oz) cream cheese
140 g (3/4 c plus 3 tbsp) hemp hearts
1/2 tsp homemade vanilla extract
40 g (1.4 oz) 90% cacao dark chocolate
Soften the cream cheese at room temperature in a small bowl. Stir in the vanilla extract. Stir in hemp hearts until well mixed. Roll into 20 equally sized balls. Place balls on Silpat lined baking sheet. Flatten balls with fingers. Cover and place baking sheet in refrigerator for an hour. Melt chocolate in small bowl place over slightly larger bowl containing boiling water. Carefully tip the bowl with the melted chocolate and dip each chilled cookie, replacing the dipped cookie onto the Silpat. Chill. Remove from Silpat for serving.
Note: These cookies should be kept in the refrigerator. I put them in a container to enjoy as desired.