Frozen Chocolate and Hemp Brownie Bites

Super easy and fast to make. Slightly sweet and refreshing. Simply awesome.
By Vicky Cohen and Ruth Fox

Frozen Chocolate and Hemp Brownie Bites

Frozen brownies. Never made them before. Never had them before. Another successful first timer. Definitely less stressful and less nerve-racking. Super easy and fast to make. Slightly sweet and refreshing. Simply awesome.

Frozen Chocolate and Hemp Brownie Bites
 
Prep Time
Cook Time
Total Time
 
Super easy and fast to make. Slightly sweet and refreshing. Simply awesome.
Author:
Recipe Type: Chocolate
Serves: 24
Ingredients
  • ¼ cup raw shelled hemp seeds
  • 1 tsp sugar
  • 3 tbsp chia seeds or ground flax seeds
  • ½ cup unsweetened vanilla hemp milk
  • 1 cup + 2 tbsp bittersweet chocolate chips
  • 1½ oz unsweetened chocolate
  • 3 tbsp unsweetened cocoa powder
  • 4 tbsp coconut oil
  • 2 tsp natural vanilla extract
  • ¼ cup coconut flour
Instructions
  1. Combine hemp seeds with 1 tsp sugar in a non stick pan. Cook at medium heat for about 5 minutes, until they start to brown, stirring occasionally so they don’t burn. Set aside to cool
  2. Mix hemp milk and chia or ground flax seeds in a small bowl and set aside
  3. In a large microwave safe bowl, melt together ? cup chocolate chips, unsweetened chocolate, cocoa powder and coconut oil. Once it’s completely melted, mix well, add vanilla extract, chia mixture, coconut flour, hemp seeds and 2 tablespoons of chocolate chips. Mix until all the ingredients are incorporated
  4. Spoon mixture into a silicone mini brownie mold and place in the freezer until it hardens (this usually takes about 45 minutes to an hour). Thaw for 2-3 minutes before serving
Notes
If you don’t have a silicone mold, you can use a mini muffin tin lined with mini muffin liners. For a warm, gooey treat, spoon batter into greased ramekins and bake at 350F for 8-10 minutes.
Vicky Cohen and Ruth Fox

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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