On November 19, 2019 Manitoba Harvest was proud to join our friends at Miss Grass for a beautiful dinner event in Los Angeles. The holiday-themed dinner focused on healthy holiday wellness routines, and we were so happy to share our story as a 21-year leader in hemp with eager attendees. Chef Loria Stern created a spectacular menu that incorporated Broad Spectrum Hemp Extract - a great way to calm things down during a busy holiday season and help with focus and mindfulness. Some of Chef Stern's recipes also featured Manitoba Harvest Hemp Hearts - a great addition to holiday dishes for added protein and immunity boost.
We are so excited to share one of Chef Stern's recipes from that evening: a dairy and gluten-free dessert recipe that is next level. Bursting with cacao and espresso, these cakettes are infused with Broad Spectrum Hemp Extract Peppermint Oil, making them the perfect addition to your holiday dinner plans. Dipped in a warm ganache and sprinkled with whatever feels right (might we suggest Hemp Hearts?), they're light on guilt but heavy on indulgence.
Makes 20-24 cakettes
104 g raw cacao powder
80 g almond flour
1 1/2 tsp baking powder
1 tsp espresso powder
1/4 tsp salt
126 g melted coconut oil
213 g honey or maple syrup
160 g stewed apples (or applesauce)
4 large eggs, room temperature
1 tbsp vanilla extract
2 tbsp Manitoba Harvest Broad Spectrum Hemp Extract Peppermint Oil
1. Preheat oven to 350°f.
2. Mix together all the dry ingredients— raw cacao powder, almond flour, baking powder, espresso powder, and salt.
3. In a different bowl, stir together all the other wet ingredients— eggs, coconut oil, honey, applesauce, vanilla extract, and hemp extract.
4. Stir together the wet and dry ingredients.
5. Line a muffin pan / spray your cakette molds.
6. Spoon about 3 tbsp of batter in each mold.
7. Bake in oven for 10-15 minutes or until middle is cooked.
Tip: bake these slightly undercooked so the center stays moist!
Vegan Chocolate Ganache
1/4 cup of coconut oil
1/4 cup of unsweetened cocoa powder
2 t bsp of maple syrup (or other liquid sweetener)
1/2 tsp of vanilla extract
pinch of salt
1 . Melt the coconut oil in a small saucepan over a low heat. It won’t take long for the oil to melt because it has a low melting point, melting at 76 degrees f (24 degrees c).
2. Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
Prepare your Cakettes
Dip cakette upside down into warm ganache and turn right side up. Sprinkle chia, sesame seeds, bee pollen or anything else you wish. Top with a fresh mint leaf and serve.
The information provided is for informational purposes only. None of the information provided here should be considered medical advice or treatment recommendations. Consult with your health care provider if you have questions about incorporating CBD into your wellness regimen.