Hemp seed

Kiwi coconut cake
Print Recipe
    Servings Prep Time
    20 people 25 minutes
    Cook Time Passive Time
    25 minutes 2 hours
    Servings Prep Time
    20 people 25 minutes
    Cook Time Passive Time
    25 minutes 2 hours
    Kiwi coconut cake
    Print Recipe
      Servings Prep Time
      20 people 25 minutes
      Cook Time Passive Time
      25 minutes 2 hours
      Servings Prep Time
      20 people 25 minutes
      Cook Time Passive Time
      25 minutes 2 hours
      Ingredients
      Base
      Main layer
      Decoration
      Servings: people
      Instructions
      Base
      1. Blend your hemp seed, walnuts and xylitol in a blender, not too thick but also not too fine. Then add the coconut oil and blend again to a soft mass.
      2. Press your mixture into a springform lined with baking paper. Make sure that your base is even and well pressed. Put in the freezer while you prepare the rest.
      Main layer and decoration
      1. Rinse the millet and boil it, together with the coconut flakes, for about 20 minutes until it is soft and tender. In case your millet dries up too soon, add some coconut milk or water.
      2. When the millet is nice and soft, blend together with the xylitol to a smooth mass. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Add some water or milk if it doesn't blend well or you think it might be too thick.
      3. Slice our kiwi and put the slices against the side of your springform like on the photo.
      4. Now pour your mixture into the springform, until the top or just under the top of the kiwi slices. Even it out, and then put more kiwi slices on top like on the picture.
      5. Put everything in the fridge (3-4 hours) or freezer (1,5-2 hours) to become nice and stiff.
      Raw butternut squash pie
      Print Recipe
      A lovely raw pie with butternut squash!
        Servings
        12
        Cook Time
        50 minutes
        Servings
        12
        Cook Time
        50 minutes
        Raw butternut squash pie
        Print Recipe
        A lovely raw pie with butternut squash!
          Servings
          12
          Cook Time
          50 minutes
          Servings
          12
          Cook Time
          50 minutes
          Ingredients
          Filling
          Crust
          Servings:
          Instructions
          Crust
          1. Put the cashews at least 4 hours before preparation in a bowl with water. Do the same with the dates, at least 30 minutes before starting the preparation.
          2. Prepare a cake form. It's best to take a round form, which you line with baking paper on the inside. It's not necessary to grease it.
          3. Make the crust by grinding the hazelnuts, hemp seeds and pecans (or whatever nuts you use) in a mixer. Wipe the dates dry, add and mix again. The crust is ready when it sticks together when you press it and you can easily make a ball out of it. Otherwise, add more dates.
          4. Press the mixture into the bottom of the cake form, making a nice thick crust. Press well. If you have too much you can also decide to make a crust on the side or sprinkle some of the remaining crust on top of the pie.
          Filling
          1. Depending on the size of your butternut, use the flesh of half a big butternut or an entire small one. Open the pumpkin, peel it and remove the seeds.
          2. Cut the flesh into pieces.
          3. If you have vanilla beans, you can grind these in their entirety in the mixer. Do these immediately when the mixer is still empty. If you only use the inside or vanilla extract, it is better to add it later.
          4. Grind the pieces of butternut in the mixer until they have become pulp.
          5. Add the dates one by one. Mix well until you can see no more pieces of date.
          6. Melt your coconut oil in a pan. Add cashews, coconut oil and spices. Mix well.
          7. Your filling should be rather liquid and well mixed. If this is not the case, you can add more coconut oil and mix longer.
          8. Poor the filling onto the crust. Refrigerate over night for ultimate stiffness and taste.
          Root parsley hemp seed bonbons
          Print Recipe
          Delicious bonbons with root parsley and hemp seed
            Servings
            10
            Cook Time
            10 minutes
            Servings
            10
            Cook Time
            10 minutes
            Root parsley hemp seed bonbons
            Print Recipe
            Delicious bonbons with root parsley and hemp seed
              Servings
              10
              Cook Time
              10 minutes
              Servings
              10
              Cook Time
              10 minutes
              Ingredients
              Servings:
              Instructions
              Filling
              1. Cut or slice the root parsley and steam it in about 20-25 minutes. You must be able to easily get a fork through it before it's done. You can also boil it but then be sure to remove most of the excess liquid.
              2. Put the hemp seed in a mixer and mix well, preferably a couple of minutes.
              3. Add the root parsley and mix again.
              4. Add the almond meal and mix again.
              5. Make sure the dates are dry before adding them. Add them to the mixture one by one and mix until the whole is sticky and no big pieces of date are left in the mixture.
              6. Roll little balls from your "dough". You can eat these immediately, or put a chocolate coating around them.
              Chocolate coating
              1. Put some soy milk in a pot and sieve several tablespoons of cocoa into the milk.
              2. Bring to boil, and let it boil until you get a thick sort of chocolate sauce. Optionally, during the boiling process you could add some stevia, yacon syrup, or dates to sweeten.
              3. It works best if you have a bonbon mold. Otherwise, it works pretty well to put some chocolate sauce on your hands and roll the balls around in your hands until they are covered in sauce. Put them on a saucer lined with baking paper.
              4. Put in the fridge to cool and stiffen.