Two-Bite Hemp Brownies
When you start baking desserts with non-traditional ingredients, you may start to doubt yourself. If you thought black bean cookies were weird, how about hemp seeds and stevia?! Coconut sugar? What the heck? How will they taste?
Ricki is the baker extraordinaire who creates all sorts of vegan treats with wholesome ingredients. However, I am usually daunted by her long ingredient lists… that usually have uncommon ingredients. I was immediately smitten by her two-bite hemp brownies, and after a trip to Ambrosia, I finally had hemp seeds, coconut sugar and stevia. These ingredients allow you to create a low-glycemic fudgy brownie with healthy fats from the almonds and hemp seeds. Yes, I said fudgy!
This was my first time using stevia, a plant-based zero calorie sweetener. It has a distinct aftertaste. That’s the only clue that these brownies are on the healthier side. A walk on the wild side.
This is my submission to Ricki’s Wellness Weekend.
Two-Bite Hemp Brownies
1/4 cup coconut sugar
30-35 drops liquid vanilla stevia, to your taste
3 Tbsp water
2 tsp vanilla extract
1 Tbsp plus 1 tsp (20 ml) olive or nut oil
1 cup raw almonds, with skin
1/4 heaping cup (30 g) hemp seeds
2 heaping Tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp fine sea salt
1. Preheat oven to 350F. Line your mini muffin tray with wrappers or lightly grease and dust with cocoa powder (I used a teflon-coated mini muffin tray). Set aside until needed.
2. In a small container, stir to dissolve the sugar in the vanilla, water and oil. Set aside.
3. Place the almonds, hemp seeds, cocoa powder, baking soda, baking powder and salt in a food processor. Process until you have a powder, which could take a few minutes. Add the wet ingredients and pulse a few times, until just combined. Scrape the sides of the processor bowl if necessary.
4. Divide batter amongst the mini muffin cups. They should be very full as they won’t rise much. Bake in preheated oven 15-18 minutes, until a tester comes out just clean (a few moist crumbs are ok). Allow to cool 10 minutes before removing from the pan. Cool completely before eating. Store at room temperature for a few days.
Makes 9-12 brownies.