It’s always a little mystifying when a recipe doesn’t turn out exactly like the picture, but over the years I’ve learned to just go with the flow and not worry too much about it – especially if the end results are good. And that was the case with these Hemp Chocolate Chunk Blondies.
Mine are a lot darker and softer looking than the ones in Sweetly Raw Desserts, but they are still tasty. Maybe my dates were a little darker or I was a bit shy on the coconut since that was the one ingredient I did not weigh? Who knows, but these bars pack a lot of nutrition into each calorie and remind me of the dried date bars that are so popular these days, but with chocolate chunks. Plus they’re a good excuse to buy hemp seeds. Once you buy the hemp seeds, you can have some fun finding more ways to use them over on Manitoba’s website. Our family used to joke about using hemp seeds and hemp oil, but these days they’re a fairly common ingredient and well worth buying for their texture, flavor and nutrition
- 2/3 cup (86 grams) slivered almonds
- 2/3 cup (54 grams) shredded coconut
- 1 cup cashews, raw unsalted (140 grams)
- 1 cup (180 grams) dates
- 1/3 cup (40 grams) hemp seeds
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon water
- 1/8 teaspoon salt
- 1 1/2 cups (260 grams) dark chocolate, cut into chunks (I used less)
- Line an 8 inch square pan with nonstick foil or parchment paper.
- In a food processor or high powered blender, grind the almonds and coconut. Add the cashews and process briefly, then add the dates, hemp seeds, vanilla, water and salt. Process until dates are broken down.
- Transfer to a bowl and fold in the chocolate chunks. Press dough into the pan and chill for 4 hours.
- Lift from pan and cut into 16 to 20 bars.