This month’s recipe redux is all about seeds. I’ve written before about my love for chia seeds, so this week it’s my second love getting the attention….hemp seeds. I truly love these little guys. They’re a great source of protein (they contain all nine essential amino acids) and have an ideal essential fatty acid profile (think omega 3 and 6). They’re also loaded with fiber and other vital nutrients. Because of their high fatty acid content, hemp will go rancid if stored at room temperature or heated above 100 degrees. So don’t cook your hemp seeds, and store them in the refrigerator.
What’s my favorite way to eat them? I add them to my Cereal Swag, smoothies, and chia seed pudding. I toss them into salads and stir them into yogurt. I also make a mean no-bake ball using hemp seeds — and that’s what I’m sharing with you today. I usually opt for chocolate when making no-bake balls (like my Chocolate Chip Cookie Dough Lara Bars and Chocolate Quinoa Snack Balls) but I’ve been looking for a reason to experiment with a gingerbread version. These gingerbread hemp bites came out spicy and sweet with a nice ginger finish!
I like to coat my no-bake bites in a bowl — definitely the easiest method!
{No Bake} Gingerbread Hemp Bites
Ingredients
- 10 Medjool dates pitted
- 1/2 cup raw cashews
- 1/4 cup raw oats I use McCain's Quick Cooking Oats
- 1/4 tsp vanilla powder or extract
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ginger powder or a knob of fresh ginger if you have it!
- 1 Tbsp raw honey
- 1 Tbsp molasses
- 1/4 cup hemp seeds
Instructions
- Combine all ingredients in a food processor. Process until dough like (it will be a big blob of dough). Scrape down sides of processor and pulse a few more times. Transfer dough onto wax paper and roll out balls with your hand. Dough is sticky! Place hemp seeds in a small bowl and roll balls into seeds. Store in the fridge!
