• Meg

Hemp Seed Butter


I friggin' love hemp hearts (and seeds).


This powerhouse semilla (that's seed en espanol) is a brilliant source of fiber and alpha-linolenic acid (ALA), which is an omega-3 fat, PLUS just 3 tablespoons of hemp seeds contains nearly 10 grams of protein!


I use them in my cacao drinks, smoothies, and sprinkle them on my salads. I also love to make budda' with them, as an alternative to the PB and almond butter I eat my weight in weekly. Hemp seed butter is a nut-free alternative and is a great substitute to many recipes that call for nuts. Here's the recipe, dear ones!


Hemp Seed Butter

  • 2 cup hulled hemp seeds

  • 1 teaspoon coconut sugar (or to taste)

  • 1/4 teaspoon sea salt

  • 2 Tbsp coconut oil, melted (more as needed)

Preheat oven to 400 degrees.


Pour hemp seeds onto baking sheet lined with parchment paper.

Bake for 12-15 minutes, stirring every 3-5 minutes until the seeds are golden brown.

Remove from oven and cool to room temperature.


Add the toasted hemp seeds to a food processor with the coconut sugar and salt.


Pulse the for 60-90 seconds until a flour-like consistency is reached.


Continue to pulse until a dough-like consistency is formed.


Scrape the sides down, break down any clumps, and add the coconut oil.


Turn the food processor on high and run consistently until a creamy texture is achieved, scraping sides as needed.


*Store in heals container in the fridge for up to one month.




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