Homemade hemp bites covered in chocolate

Method

Give all the filling ingredients into the mixer and blend till smooth and everything sticks together. Lay out a parchment baking paper and transfer hemp mixture on top and form into a block about 2 cm high. Let cool in freezer for about 1 hour.

For the chocolate coating melt chocolate, coconut oil and coconut palm syrup in a small pot over a water bath.

Take the frozen hemp mixture out of the freezer and cut into rectangles. Take the slices and dunk them into the melted chocolate. Place back on the parchment baking paper and spinkle all with hemp seeds or dates. Place them all in the fridge for about 30 minutes and serve.

Ingredients

Makes about 24 bites

• 200 g Rapunzel hemp seeds peeled, from Austria
• 12 Rapunzel dates without pit deglet nour, fairtrade
• 25 g Rapunzel cocoa powder, fairtrade
• 3 1/2 tbs Rapunzel coconut oil, fairtrade
• ¼ tsp Rapunzel bourbon vanilla powder
• ¼ tsp Rapunzel sea salt, Atlantik
• 2 tbs Rapunzel coconut palm syrup

Chocolate Coating:

• 200 g Rapunzel semisweet couverture, fairtrade
• 1 tbs Rapunzel coconut oil, fairtrade
• 1 tbs Rapunzel coconut palm syrup

Optional toppings:

• Rapunzel dates without pit deglet nour, fairtrade cut into rings
• Rapunzel hemp seeds peeled, from Austria