Heads up: highly visual recipe post ahead. Largely because no words can describe how delicious these raw mini hemp-filled chocolates are. I think these are right up there in my top 5 recipes ever. Possibly even my numero uno. That's how much I love these little chocolates and all their hempy goodness.
I recently made a recipe for something that didn't quite turn out (happens heaps with my experiments...). But there was an element to it that I really enjoyed -- a concoction of hemp and dates and a few extras. I kept thinking what I could use something like that for and settled on making chocolates. No real plan, just blended the filling, froze, cut into squares, coated in chocolate and let things set. Then tasted. Holy cow, Batman!! These turned out the most delicious things ever. I just had to keep tasting them to make sure I wasn't dreaming... ;) ... and even after working my way through a few I still felt like they were surreal...
What was even more surreal is that the taste transported me to a time I used to have these traditional Polish / Russian (and possibly other Eastern European countries) chocolates. In Polish they are called Ptasie Mleczko and in Russian Ptichye Moloko (meaning "bird's milk". Not sure what bird's milk is referring to though? o.O ). I know that probably many of you have no idea what I'm talking about, but those who know the candy will probably be as excited as I am to have a wholesome version of something reminiscent of those melt in your mouth delights.
I recall back in not so healthy-eating times I could go through a box with my parents in a sitting... And not to derail on that point, but wouldn't it be nice to have a child's metabolism again? ;) How crazy it seems now that as a child I could eat half a box of these chocolates, go through an entire loaded funnel cake, enjoy a giant beaver tail all to myself (getting rather Canadian here... :) ) >>> Where did it all fit and go??? It'll always remain a great mystery...
But back to these candies, upon my first bite I knew exactly what I was tasting -- they somehow, even though they look nothing alike, to me somehow taste like those little chocolatey, marshmallowy, soft and delicate treats. I even had to call my Polish friend over to ascertain I wasn't crazy -- inspection passed!
Hemp is such an incredible food that's loaded with all kinds of good-for-you things. I've been toying with all kinds of hempy recipes lately (well, often in general to be honest), and thought these raw chocolates are a beautiful way to add some extra of those nutritious seeds into your day. Love it when dessert can be delicious and good for you at the same time.
Just for perspective, hemp hearts are an excellent source of protein, have a great omega-3 to omega-6 essential fatty acids ratio, iron, Vitamin E, and are an excellent source of iron, amidst a billion other things.
You can make these little fellas large and pudgier, or small and thin -- the size is up to you. Either way you'll probably want more than one ;)
I decorated mine with some little chocolate balls I had, a few cacao nibs, and a few more hemp seeds. And then drizzled some of the chocolate on top too for an extra something. Looks fancy perhaps, but super easy to do. If you're going to be adding any toppings, you need to act fast though before the chocolate sets so that they set into the coating too.
The filling in these is a complete melt-in-your-mouth delight. My absolute favorite part. The chocolate is just the cherry on top here... a vehicle to enjoy the hempy filling. It's really delicate and soft. You'll need to freeze it to let it set, and then cut it into squares and be ready to dunk into chocolate straight away (meaning have your chocolate melted and ready to go). Otherwise they'll get soft on you and become more difficult to handle while coating.
Coating things is best done once things are frozen anyways as the chocolate sets faster, so nothing unusual here really. Just wanted to highlight it in case you defrost the filling, cut into squares and go away for a bit... Not a good way to go here. And on that note, if for any reason they do get soft (like if it's an unusually hot day), you can always refreeze a few minutes again to firm that filling up before dunking.
I also like to freeze my tray beforehand. That way once you dunk the filling in the chocolate and set it on the chilled tray, it'll begin to set straight away and is less likely to spread into a puddle of chocolate around your treats (though of course you still need to make sure you wipe off any excess chocolate after dunking to avoid that dreaded puddle anyhow). There's a video tutorial in the Unconventional Treats video pack on the best way to coat chocolates, and also for making your own chocolate coating from scratch if you prefer to use that instead of a bought chocolate for melting.
And speaking of that, you can either use regular chocolate or chocolate chips here for the melted chocolate, or go with some chopped raw chocolate bars, or for a homemade and actually raw version use this DIY magic shell if you prefer (though it does make a thinner coating that is not room temperature stable, but on the up side it gives you control over the sweetener you want to use, and allows you to use carob instead of cacao for an alternative + it's easy to make! So up to you).
Raw Mini Hemp Chocolates
A soft, chocolatey, marshmallowy mini raw candy bar with a melt-in-your-mouth hemp filling. Dairy-free and gluten-free.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 chocolates
- Category: Chocolates
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Filling:
- ¾ cup hemp hearts
- 5 soft medjool dates, pitted (the fresher the better)
- 2 tbsp coconut oil, softened (at room temperature)
- ½ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract, though the fresh vanilla is much better)
- ⅛ tsp salt
- 1 tbsp maple syrup
Chocolate coating:
- 1 cup chocolate chips or chopped chocolate of your choice
- 2 tbsp coconut oil
- 1/16 tsp salt
Optional decorative toppings:
- chocolate shavings, cacao nibs, hemp hearts
Instructions
- Process all filling ingredients, except maple syrup, in a food processor until just combined (don't over-process). Add maple syrup and process once again to briefly combine. Line a medium/small tupperware container with some parchment paper (I used a 7" x 5" x 2"). Transfer the mixture into the container and flatten, pressing it down evenly into a "block". Freeze for 1 hour or until firm to the touch.
- Melt the chocolate, coconut oil, and salt together (double boiler method or microwave). Set aside. Have your toppings handy and a small tray lined with parchment paper to set the final product on.
- Remove the filling from the freezer. Transfer the set filling block onto a cutting board. Trim off any uneven edges and cut into 8 rectangles. Dunk each rectangle in the melted chocolate to coat, wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on the tray to set. Repeat with remaining pieces.
- Sprinkle with any toppings if using. Drizzle with a bit of the remaining chocolate if you like. Place in the fridge or freezer for 20 mins more to set. Enjoy! Keep leftovers refrigerated.
Maya says
Oh my wow! I just made these, they are soooo scrumptious! AMAZING! Thanks for the recipe ❤️
★★★★★
Audrey says
Thank you for your feedback, Maya! So happy you enjoyed these chocolates :)
Sakshi Vejani says
absolutely love the recipe!!! does the coconut oil have to be of a specific temperature while being added to the filling?
Audrey says
It should be softened (at room temperature) -- either will work. If it's cold it'll be rock hard, and difficult to work with in the blender. I'll add that to the recipe instructions now, in case anyone else has a similar question down the road. Enjoy them! :)
Florence Vancoillie says
Oh my Gosh! I've wanted to make them for quite some months now, but I dived in for Easter. I also made halzelnut chocolates for others... and I must admit that, while I was cutting the filling, I was doubtful, sensing I would end up eating them and leaving the other (better) ones to my husband... I was already disappointed and frustrated...
But I was SOOOOO wrong! I just tasted them - and now I hope he won't like it...! It is very unusual, but oh so delicious and addictive! I have to restrain myself now...
★★★★★
Audrey says
lol well I'm really glad to hear these turned out to your liking after all :) Thanks for sharing!
Sandra says
You don’t know how much your blog means to me! I love baking and creating wonderful pieces. I baked a lot till I had to stop eating gluten, eggs, diary, sugar etc. I thought I will never be able anymore to be creative with my baking. Thank you so much for giving me back this magic! Thank you so so much! I love baking and you gave it back to me!! Thank you!
★★★★★
Audrey says
That's the best comment ever, Sandra! :) Thank you so much. I'm so happy to be a part of your journey to enjoying baking again.
Joan says
Thankyou so much for this delicious recipe,it is so easy and very moorish
★★★★★
Audrey says
I'm so glad you're enjoying these, Joan -- thank you for sharing!
Marianne says
Is there anything I can substitute for the hemp hearts? I don’t happen to have any on hand and would like to make these NOW! 😋
Audrey says
Hi Marianne, they're kind of the "heart" of the recipe here -- pun totally intended :). Because of their delicate soft consistency and particular flavor they make these chocolates what they are. If you're interested I have another delicious chocolates recipe involving oats instead: https://www.unconventionalbaker.com/chocolate-covered-espresso-oat-bars/
Vero says
These are absolutely delicious! They do remind me of Ptasie Mleczko. I will try serving them to my Polish in-laws, who are usually critical of anything that isn't Polish food and made from scratch. Thank you for this recipe!
★★★★★
Audrey says
Aw, I hope they like it! :) I'm glad you're enjoying these, Vero. Thank you for sharing.
Stephanie says
YUM. I loved them. They were gone pretty fast.
★★★★★
Audrey says
That's awesome, Stephanie -- thanks for the lovely feedback!
Kara says
I've made this recipe 3 times in recent months. I love how easy it is and that the ingredients are ones I usually have on hand. And the texture and taste really are melt-in- your-mouth delicious!! In my last batch I added 1/8 tsp cardamom, which took the flavor to a whole new level.
★★★★★
Kara says
Oh one other thing is that I use a silicone candy mold to put the hemp filling in for freezing/ firming up instead of the method described here.
Audrey says
That's a neat trick for getting them nice and even! :) Thanks for sharing.
Audrey says
Can I tell you how much I LOVE the idea of adding cardamom here?! Gonna have to make a batch ASAP, it sounds delicious! Thanks for the lovely feedback -- I'm glad you're enjoying these.
Jane says
OMG, just signed up to you, and THIS is the first thing you send?!! you temptress, you! worst thing is i am flat on my back with serious back injury for three weeks now and i can't do any baking!!!!!!! The list of projects when i'm better is gonna start with these!!!! Thanks :)
Audrey says
lol thanks Jane. Enjoy them :)
Nicole says
These are amazing! Thanks so much for posting! They reminded me of Mounds Bars. I might use some coconut flakes in the filling next time.
★★★★★
Audrey says
So glad you liked these, Nicole! Thanks so much for sharing :) Coconut in these would be lovely indeed.
Jason says
What’s the nutritional info on these?
Audrey says
Hi Jason. I don't track nutritional values for these recipes, but you can get that information by running them through a free service like this one, where you can fill in the ingredients of any recipe you are making and get the info you’re looking for.
Jason says
Thats’ unfortunate b/c i won’t make anything unless i have some idea of the calories and details. Sometimes the calculators don’t work and its an extra step for your readers. Honestly i find it perplexing sites that don’t publish this since calories and carbs/fats/protein are a basic objective lens on all food recipes and so easy for the blog authors to use a plug in to do. Been following your blog for a long time but have never made anything because of this...
Audrey says
Hi Jason. The only way for me to obtain nutritional information is to run it through that calculator myself — so the values you get and the values I get would be the same. These types of calculators are how most people obtain their information, and the plugin options you mentioned use the same system of running things through an automatic calculator like this. I’m not personally confident that the data available on foods out there is consistent and reliable anyway, and therefore don’t feel it’s right to share something that I have no way of clearly verifying (i.e. I don’t have a lab on site to do proper testing).
I run this blog as a freely accessible resource, and that involves a lot of work (more than one would imagine) — there's only so much I can reasonably attend to. It is not the purpose of this blog to offer people nutrition advice — I believe it should be up to people to do their own research about what they eat. What I do provide on the blog is tasty recipe options for those looking for them, and particularly for those looking for recipes free from gluten, dairy, eggs, and refined sugar. It’s up to people to decide if the desserts work for them and their individual needs.
Aline Silva says
I am perplexed at this an ungrateful, entitled, inconsiderate and rude comment from a snowflake. I am sorry you had to read this, Audrey.
I think it is amazing that you put all this hard and excellent work available to people for free. Thank you so much, I wish you all the success.
I love your recipes, the amazing photography and the fact that they are vegan and also inclusive of people with dietary restrictions.
Although veganism is neither a diet (it is an ethical political stance), nor restrictive, it is essential to share more knowledge on how to live a vegan life easily, and food is simply the most important aspect of lives in terms of environmental and social impact. And, for that, you just do an incredibly amazing job, Audrey. Thank you, really.
★★★★★
Audrey says
Thank you, Aline! <3
Kyle says
These are so delicious! I only had 6 dates, so I used them all and skipped the maple syrup. I pressed the mixture into silicone muffin cups and spread a thin layer of melted chocolate chips on top. I can see these being a staple in my fridge! Thanks for a great recipe ~
★★★★★
Audrey says
Hi Kyle. Thanks so much for sharing what worked for you and for the lovely feedback :) I'm glad you're enjoying them!
Ekaterina says
Hey, Audrey!
I am from Russia and definitely know what this bird's milk is :) curious if these hemp chocolates really taste the same!
I wonder where you happened to taste bird's milk :)
Audrey says
Hi Ekaterina. I used to live in a Russian neighborhood in Toronto and we had lots of Russian shops with all the classics available -- of course I sampled them all :) Like prianiki and those little "O's", etc. And cherry-filled vareniki -- all so good ❤️
These are reminiscent of the taste of bird's milk -- the texture is quite different though. Just putting it out there so you don't expect that marshmallowy experience exactly :) But they are so delicious -- still my favorite treat.
Madz says
D-vine! Thank u!
Audrey says
So happy you liked them! :) Thank you for the feedback.
Colorful Canary says
These are gorgeous! Thanks for the great recipe. I featured it on today's round-up :)
http://www.colorfulcanary.com/2016/11/homemade-healthy-9-no-bake-raw.html
Audrey says
Thanks very much for spreading the chocolate love! :)
joanne says
Hi! I can't wait to try these hemp chocolates out! I love all things chocolate, and am always looking for healthier alternatives to feed my addiction. ;-) You say to process all the filling ingredients into a uniform mixture, but the hemp seeds look whole and intact in your photos. Usually when I mix stuff in my food processor, it comes out really more homogenous.. So my question is do I mix only enough to combine ingredients, but still keep hemp seeds whole? Thanks for the recipe!
Audrey says
Hi Joanne,
So sorry I missed your question somehow! :o
Yes, you're right -- I meant by a uniform mixture that it actually starts almost forming a ball. But you will still see some hemp hearts and such (as pictured). You wouldn't want to over-process it into a "butter" :)
Leslie says
yesterday I tried and made those little hemp beauties, but I think something went totally wrong, although I don't know what or why. they taste bitter and kind of like rancid :'(, don't know how to explain it better. I'm so disappointed because I'm convinced they ARE delicious, like all your amazing creations!
I followed nearly every step in your recipe - I just swapped maple syrup with yacon syrup (syrup made out of the wonderful, naturally sweet and super healthy peruvian root namde yacon) as I had no maple, and also just mixed my own chocolate coating coconutoil, yacon syrup and raw cacao, as I had no raw chocolate. Now they are in the fridge, but uneatable, at least gor my taste :-(. so sad, all those amazing ingredients. ah what I also did, I missread and mixed all the ingredients together at the same time instead of adding the sweetener afterwards as your recipe says.
I'd love tot try again - do you have any ideas what went wrong? thanks a lot ♡
Audrey says
Hi Leslie. So sorry this batch didn't work out :( By the sound of your description, I'd say something went rancid in the process and I wouldn't eat them. I've had that happen to me before on a hemp and chocolate cake. I'm not entirely sure what it is, but sometimes raw cacao and hemp don't get along with other ingredients after sitting together. Did the mixture taste bad right off the bat, or only when they were finished? And also, I'm curious whether you had them in a metal pan?
Leslie says
Hi Audrey,
thank you very much for your reply. Actually the mixture tasted delicious before I coated them with the chocolate. Do you think the coating was too hot maybe (from melting the coco oil?)? While I was preparing the chocolate, I had the mixture in the freezer to make sure it remains nice and cold. I also tasted the chocolate before coating the mixture with it, and it was also very good ... so do you think it is the combination of both together then? I forgot to post last time, that I didn't use any chocolate chips as I had none at home, just coconut oil, raw cacao powder, pink salt and yacon syrup - but I guess it might make no difference at all how I made the coating? I used no metal pan, but while I coated the little pieces of mixture, I had them on a metal cooling rack, so the coating could drip down to the baking paper underneath. As soon as the chocolate had hardened a bit, I turned every piece and coated them with the remaining chocolate just the other way around. I stored them on a regular plate in the fridge.
What would you recommend I should do next time, cause I def would love to try this recipe again. Hemp and chocolate just sounds so good. Anyways, thanks a lot for your time and help Audrey :-)!
Audrey says
Thanks for clarifying further, Leslie. Ok, well I don't think it's the metal pan then (the contact would need to be prolonged for a cross-reaction, if any, from my experience). I'm not really sure why it happens sometimes, but like I said for whatever reason raw cacao can every so often start a chemical reaction in foods (unlike processed cocoa, in which the ability to react has been deactivated via the processing with alkali). Raw cacao is acidic by nature so when it comes into contact with base ingredients it can start that reactive process (in a similar way that you combine things like lemon juice with baking soda in a recipe for a reaction). It doesn't always happen though -- in fact it's rare. I've been studying this effect for some time to try and narrow it down, but so far I've just been left to conclude that it's got something to do with particular batches -- maybe some happen to be much more acidic, or maybe some happen to have some particular live bacteria that causes this effect... either way, it's no bueno. I noticed in particular this happens when coconut or hemp seeds are involved.
If you try it again, try it with a different brand of cacao maybe, or with organic cocoa powder instead. Hope this helps. And I hope I didn't infect you with the quest to solve this reaction dilemma ?
Angelica says
These look so yummy! Is there anything I can use in place of the coconut oil? I really want to make these but I am allergic to coconut oil.
Audrey says
Hi Angelica -- you can use cacao butter instead. It'll give it a richer chocolate flavor.
Anjali @ Vegetarian Gastronomy says
Can I just say how absolutely AMAZING these chocolates are!!! I made double the batch for teachers appreciation week last week and they were a huge hit! So much so that I had to hide them from my kids. The teachers loved them and so did we. It was fun making them as well. My kids ate three each the first day and I'm already planning on making them again. Thanks for the great recipe Audrey! So ONE question I had...I used your measurement for the chocolate coating (chocolate chips:coconut oil ratio). The only problem I had was that as soon as the chocolates came out of the fridge, they started melting right away, so I had to keep them on ice. Any suggestions on how I can avoid this next time? I used the Enjoy Life Dark Chocolate Morsels. THANK YOU! I shared on Instagram so you could see how lovely they came out!
Audrey says
Hey Anjali. Yest the coconut oil makes them less room stable. You can use melted cacao butter instead -- much more room temp stable. Or you can just use melted chocolate -- the addition of a bit of oil makes the coating process easier, but it's not essential. If you do use coconut oil though, they do need to be kept refrigerated. I saw them on Instagram last night -- so beautiful! Glad your kids enjoyed them :)
Malin Andersson says
I have tried this chocolate cake recipe. Do you have any more cake recipes? If you have any recipe then, please share it with me. I am waiting for your response.
Audrey says
Hello -- yes, lots of cakes and lots of chocolate. If you go to the recipes section, and click "cake" & "chocolate" in the tabs at the top, you'll be able to see all the chocolate cakes on the blog.
Irina says
Audrey, something went wrong for me I believe :( Was dreaming about these chocolates since I saw them on IG. Tried to make it today and the mixture is incredibly oily. Like I put 10 tspoons of oil inside. Should it be this way or I messed up? And the taste is slightly bitter. Is it alright? :(
★★★★★
Audrey says
Hi Irina,
Hm, no it shouldn't be oily. 10 tsp oil is too much though. 2 tbsp = 6 tsp only, so seems probably where things went wrong.
Hemp hearts can have a mildly bitter taste, but it is offset in the recipe with the dates, maple, and especially the chocolate coating. It is possible that the hemp seeds have gone off though, causing the bitter flavor to be pronounced.
If you like, give it a try again but with 6 tsp, and maybe instead of having the oil liquefied, just have it very soft. That way it won't be as noticeable. They really are lovely when they come out right -- hope you give it another go :)
Rachel says
Hello Audrey! I saw this recipe on Erin Ireland's Instagram and made them for valentines day.... definitely and without a doubt 5* .... like a hide in your closet so you don't have to share and can eat the whole lot yourself kinda treat!!!! ;) :D I was wondering please about adding the lavender.... do you add a lavender essential oil to the chocolate coating or just sprinkle dried lavender as a topping and if you add lavender do you then omit the vanilla from the centre? Thank you so much for any advice you could give. :)
★★★★★
Audrey says
Hey Rachel, I know exactly how you feel :D I'm like that with these chocolates too... ;)
About the lavender, they were actually made by Erin's friend Kate, who I believe she just added a bit into the filling. Because it's such a small batch, you wouldn't need much (unless you really love a strong lavender flavor), so you can start with about 1/2 tsp - 1 tsp and go all the way up to 1 tbsp (that would be a pretty strong lavender taste, I'd say). I'd still leave the vanilla in -- vanilla and lavender go well together.
Rachel says
Thank you so much Audrey for your response... much appreciated, I will definitely try the lavender out. I tagged the original recipe back to you on my Instagram... hopefully that was the right thing to do. Thanks again. :)
Audrey says
Thanks so much, Rachel :) Enjoy them. You can tag on instagram or use the hashtag #unconventionalbaker <3
Natalia Olivia says
Your recipes are on another level. I love your food styling and photography as well. I'm so happy I found your site!
★★★★★
Audrey says
Thanks very much. Appreciate it! Enjoy the site :) and the chocolates ;)
Amanda B says
Wow Audrey these sound incredible !!! I'm so going to make these really soon !!! I have being exploring your blog fnthe past hour you have so many amazing desserts on here and I am I love with how you describe the food ?? yours true food liver ,, I can tell ? anyway thanks for putting so much effort in to yr page for all of us to be able to recreate your desserts ? I'm really glad I connect with you on Instagram the past few days and I'm really happy that I have you in my virtual life !! Hehe seriously you rock
★★★★★
Audrey says
Amanda, thank you so much for your kind comment! I'm so happy we connected on IG and super happy you're enjoying the blog and recipes! I hope you get to try these out sometime -- these chocolates are seriously my favorite treat and are therefore a good place to start if you're looking for something to try out :)
Christyn says
Fantastic!!!!! My entire family loved them. Thank you for a healthy chewy chocolate recipe :). I just discovered your IG and I'm so glad I did.
Audrey says
Hi Christyn, aw, I'm so so glad you liked them! :) Makes my heart sing because I love these little fellas so much. Thank you for the feedback!
Brittany says
Can you substitute anything for the dates such as a nut butter, coconut manna (butter), and/ or more coconut oil?
★★★★★
Audrey says
Hey Brittany,
Hm... Is it because you're trying to avoid fruit? Basically the dates provide a stickiness (binding) and sweetness. You can just substitute with some coconut sugar and a bit of coconut butter. That sounds good to me. They'll be more coconutty, but hey what's wrong with that?! ;)
Mikkel Magnuson says
HI Audrey! Today you are at the top for me by sharing this recipe. I love raw hemp chocolates very much. Thanks you so much for sharing this recipe.
★★★★★
Audrey says
Hey Mikkel. Thank you so much! So happy you like it :) ♥
Judy says
I made these hemp bars yesterday and they are absolutely delicious. Mine don't look quite as beautiful as yours but I'm sure I will get lots of practice making these. It's great with Valentine's just around the corner. Thanks for all your hard work creating. Very appreciated!!!
Audrey says
Judy, thank you very much for the lovely feedback! I'm so glad you liked them. And yes, lots of practice makes perfect :) Enjoy them and I appreciate you letting me know how you went with them!
Evi @ greenevi says
I am so excited for this recipe, Audrey! I was just looking for chocolate recipes but couldn't find the perfect one and now I see this, wow! Hemp is one of my favourite seeds, I love raw hemp bars, but I never make them myself. This is so inspirational, thank you for the recipe ♥︎
★★★★★
Audrey says
Awesome, Evi! So happy you liked it. It's honestly no lie probably my favorite dessert EVER. Hope you get to try them out ♥︎
Anjali @ Vegetarian Gastronomy says
I'm definitely making this! I've made something similar, but never with hemp seeds. I sprinkle hemp seeds on everything so this sounds great!
Audrey says
Ok, Anjali. If there's ever a recipe of mine you've got time to make (in between all the crazy awesome recipes of your own), drop everything and make these. You won't regret it! :D
Lana says
Audrey! I cannot thank you enough for this recipe! It is amazing in every way! Thank you so much! I am making a second batch tomorrow, because there are NO leftovers to store :) Delicious, nutritious, melt-in-your mouth, oh, and so easy to make! Thank YOU!
★★★★★
Audrey says
Lana, thank you very much for always sharing your feedback and for being as adventurous as I am with trying new recipes :) So happy you liked these. And I agree -- this batch is too small for storing leftovers :)
Natalie | Feasting on Fruit says
I'm not sure i've ever wanted to steal something from the screen as badly as I do right now! Yikes I want these little guys so much! It's like a candy bar gone fancy and hemp-y and the fact that there are dates and vanilla in there too :o You're killing me here, I need these ASAP! I love the little ones too, but those pudgy guys with double the bites are calling to me especially <3 Probably not a recipe you would expect me to be so crazy about, but I'm gonna have to make these. I'm going out of town for a few days, but when I get back...raw mini hemp chocolate FOR ME!!!!
Audrey says
Haha. That is the best feedback ever. I'm glad these little hempy fellas are making you hungry. As they should :D Hope you get to try them out -- I know your undying love for hemp. These won't disappoint ;)
Rebecca @ Strength and Sunshine says
Ah! Hemp seeds and chocolate are so good together (i.e. check out my instagram..) hahaha! My chocolate hemp butter is one of my favorites!!! The flavors just work so well together and yes, so protein omega packed and healthy! Totally superfood chocolate treat ;) Box these up for sure!!!
Audrey says
Oh, yes, I remember your chocolate hemp butter. I used to buy some all the time and it was most delicious. Come to think of it, it's been a while.. maybe time to make my own? ;) Heading to your IG page :)
Natalia says
OK! I found it difficult to read this post to its end, as I am so excited to make them now! I use hemp seeds every day, I really love them, so thank you, Audrey! But you made me curious: how did you discover these Pticie Moloko bars? Anyone in your family of Ru/Po origins?
★★★★★
Audrey says
I used to live in a predominantly Russian area in Toronto growing up, and also frequented a Polish area from time to time. And had a lot of friends from those two countries (and many others -- gosh, Toronto is the hub for multiculturalism, really!). There were so many Russian shops around our house -- selling all kinds of interesting things. These chocolates were a favorite. Also these O-shaped "sushki", perogies, and so on. By now you probably know I'm super curious about all kinds of new flavors and foods, so exploring all these things was always great fun.