Hemp Fudge

Healthy treats for the whole family

This recipe for hemp fudge is super high in protein and Omega-3 fatty acids, thanks to the hemp seeds, raw tahini and walnuts. If your kid is allergic to walnuts like mine, just replace with chopped almonds or skip the added nuts altogether. This recipe was a hit at my Hemp History Week cooking class, and the audience especially liked that it's gluten-free, dairy-free and super easy!Ingredients:2 cups raisins (soaked at least 1 hour in enough water to cover by 2 inches)1 cup shelled hemp seeds16 ounces raw tahini (sesame butter)1 cup walnuts, roughly chopped1/2 cup cocoa powder1/4 cup brown rice syrup1 teaspoon ground cinnamonpinch sea saltDirections:1. Drain the raisins, keeping 1/2 cup of the soaking water in case you need it for blending.2. Combine all of the ingredients, except for the soaking water, in a food processor fitted with the standard S blade. Process until the mixture becomes smooth. You may need to add some liquid to combine the ingredients better, so add 1 tablespoon at a time and blend. You will need to stop and scrape the sides down a few times.3. Press the mixture into a 9-inch bread or casserole pan with a rubber spatula.4. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to set.5. Remove the plastic wrap and cut into pieces and serve.Yield: 24 pieces