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.