Hemp seed and coffee cream sandwich cookies recipe

Ingredients

• ½ cup coconut oil
• ½ cup hemp seeds
• ¼ cup cold-brewed coffee
• ⅓ cup sun-dried cane juice
• Crystals or coconut sugar
• 1 teaspoon vanilla powder
• 1 tablespoon lucuma powder
• 2 teaspoons maca powder
• ½ teaspoon chaga extract (optional)
• ½ teaspoon mucuna extract powder (optional)
• Pinch of sea salt
• ¼ cup pure water

• ½ cup cashews
• ¾ cup raw coconut flour
• ¼ cup macadamia nut butter or coconut oil, solid
• ¼ cup hemp seeds
• ¼ cup raw honey (liquid or crystallized) or coconut nectar
• 2 tablespoons sun-dried cane juice crystals or coconut sugar
• 2 tablespoons chia seeds (plus ½ cup pure water)
• 2 tablespoons lucuma powder
• 3 tablespoons banana flakes (optional)
• ¼ teaspoon cinnamon
• Few pinches of sea salt

• ⅓ cup hemp seeds

1. Melt coconut oil over a double boiler, or in a jar set in hot water.
2. Place all ingredients for the Coffee Hemp Cream in a high-power blender, and mix until smooth.
3. Chill the cream in a glass jar or bowl until set, best overnight.
For the Hemp Coconut Cookies
4. Blend the cashews into a flour in a high-power blender or food processor.
5. Mix the coconut flour, cashew flour, and macadamia nut butter or coconut oil in a food processor, or mix thoroughly by hand.
6. Place this mixture and all remaining ingredients for the Hemp Coconut Cookies into a large bowl, and mix by hand until a dough forms.
7. Roll into a ⅛- to ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
8. Cut out circles or other shapes, and place them on dehydrator trays.
9. Dehydrate at 120° for 6–8 hours, or until desired texture is achieved. Let cool completely before frosting with the Coffee Hemp Cream.
10. Use a butter knife or a spoon to frost the Hemp Coconut Cookies with the Coffee Hemp Cream.
11. Roll the sides of each cookie sandwich in hemp seeds. Serve immediately, or chill until ready to serve. Store chilled.