Preparation:

Turn the oven onto 300 degrees.

For the meringue wafers, beat 4 egg whites and sugar until it meringues and when you tip the bowl upside down it stays! Once the meringue is beaten add vanilla extract and beat a little more. Sift the hemp meal twice and add the dry to wet and mix with spatula. Pipe onto sheet silicone sheet then bake for 20 min…. let cool then fill with filling.

For the filling, bring the hemp and coconut milk to a slow boil and remove from heat. Pour the hot milk mixture over the chocolate pieces and stir until melted. Put the bowl in the freezer for about 10 minutes to solidify. Mix all the ingredients together in a bowl and set aside.

Meringue Wafers:

4 egg whites

1/3 cup ground cane sugar

11/2 cup icing sugar

1 cup hemp meal

pinch salt

Chocolate Pumpkin Filling:

50 ml coconut cream

50 ml hemp milk

¼ cup dark chocolate

3 tbs pumpkin

2 tbs hemp oil

2 tbs hemp seeds

2 tbs hemp chocolate protein

4 tbs of ground cane sugar

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