This recipe was born of a flavor combo of some shortbread cookie I had in my past. A magical combination of Brazil nuts and lime. Before those cookies…Brazil nuts were very under appreciated in my world. Now I wonder how I didn’t always love them. SO buttery and SO nutritious!
Just two Brazil nuts gives you enough of the trace mineral selenium’s RDA…a nutrient key in the function of your thyroid and metabolism and very hard to get in our food. It is also a great antioxidant, combating those free radicals we encounter in our day-to-day lives.
Hemp hearts are another nutritious addition, touted for their highly digestible protein content, as well as containing all 9 essential amino acids. It also has high amounts of essential fatty acids.
Since I am always looking for new and creative grab and go snacks, this one was a fun one for me. A twist on some of my family’s favorites, but in a totally new flavor profile. Your taste buds will thank you for something new and fresh!
- You can use my homemade coconut butter or any store bought. This stuff is seriously addicting!!
- Hemp hearts are a nutrition power house, you should definitely get these into your diet!!
Other recipes with hemp!
- ½ cup whole brazil nuts
- ½ cup pitted Medjool dates (about 6)
- ¼ cup coconut butter (see my links on how to make your own above)
- ¼ cup hemp hearts
- 1 cup unsweetened & toasted coconut shreds (see above notes for method)
- Zest of one lime
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Stevia to sweeten (totally optional, I like these as is)
- In the bowl of a food processor (I absolutely LOVE mine and could not live without it!), place the brazil nuts, dates, coconut butter and hemp hearts.
- Process to create a chunky, but cohesive mixture, or until the dates are indistinguishable.
- Add in the remaining ingredients and process until well blended and the mixture willingly presses together.
- Press into a wax paper lined mini loaf pan (or any pan, I like my thicker and smaller!) You can also roll little balls, as you prefer.
- Firm them up in the fridge, cut and store in an airtight container, in the fridge or freezer.