Hemp Cacao Pops
An O.G Miss Bliss recipe from the vault!
Coco pops, but make it better…
I remember on hot summer days at the cafe, after we shut the roller doors and I would hang around to polish cutlery, the one thing I would crave and make myself was an acai bowl topped with our Hemp Cacao Pops!
They are crunchy, nutty and the perfect amount of sweetness to make the perfect treat.
You can really use them for anything, top some cupcakes with a crunch, mix into your favourite yoghurt with fruit or create decadent acai bowl.
I hope you love this recipe as much as I do!
Hemp Cacao Pops
Makes 1.5kg
Ingredients
1 1/2 cups Sunflower Seeds
1 1/2 cups Pepitas
1 cup Buckwheat Groats
4 cups shredded or desiccated coconut
400ml Pure Maple Syrup (or your choice of liquid sweetener)
3/4 cup Cacao Powder
215g Rice Puffs
115g Hemp Seeds
Salt
Method
Preheat oven to 160 degrees Celsius
On a lined tray combine your sunflower seeds, pepitas, buckwheat & coconut. Mix and place in the oven for 20 minutes.
Meanwhile, mix the maple syrup and cacao in a bowl and whisk till completely combined.
In a (very) large bowl, combine the toasted seed mix, rice puffs, pinch of salt and maple/cacao syrup.
Stir continuously till completely coated.
Spread the mixture out across 2-3 lined trays and pat down with the spatula.
Reduce the oven to 120 degrees celcius and cook for 20 minutes (stirring at 10 minute mark.
Once the time is up, sprinkle the hemp seeds over the cacao pops and mix together (this will help the hemp seeds stick to the mixture before cooling)
Completely cool the mixture till it hardens, then store in an airtight container.