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Raw hemp peanut butter tart recipe.

So hemp was legalised in Australia (to eat) last month (even though we’ve been eating it for years) so we’re celebrating by mixing it with our two fave things: peanut butter and chocolate.

YEP we made a raw hemp peanut butter tart and it’s all kinds of tasty. We were googling hemp and trying to figure out if you could bake with it because we found all these amazing recipes for like savoury muffins and crackers… turns out heating it does ruin some of the nutritional benefits so we’re opting to use it raw. Like in a tart. Like in a really really yummy tart.

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Why would you want to eat hemp anyway? Good question. Well, pretty much hemp rocks our Merry socks. If you google why is hemp good for me you’ll see that it’s jam packed full of good fats: omega 3s and 6s. They’re super high in protein and really easy to digest (way easier than meat and eggs and other high sources of protein). PLUS they have vitamin E… HELLLOOOOOO delicious looking skin.

Another reason we LOVE hemp… um… it tastes good! So yeah, gets our tick of approval for sure. 

We’ve been adding it to our smoothies, on top of salads and… making Raw Hemp Peanut Butter Tarts with it!

If you make this tart or if you try hemp, let us know! Would you like more hemp recipes? Also, let us know about that. We aim to please ya know?

Always merrymaking,

Emma + Carla

P.s did you see we got tattoos? OMG they are the best. Podcast about that coming soon!

raw-hemp-peanut-butter-tart

Raw Hemp Peanut Butter Tart
Serves 16
Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
STUFF YOU NEED
    FOR THE BASE
    1. 2 cups almonds
    2. 1 cup desiccated coconut
    3. 1/4 cup hemp seeds
    4. 2 tbs. erythritol (or natural sweetener of choice)
    5. 1 tsp. 100% vanilla extract
    6. pinch of salt
    FOR THE FILLING
    1. 1 cup smooth peanut butter
    2. 1 cup coconut milk (canned)
    3. 1/4 cup coconut oil
    4. 2 tbs. erythritol (or natural sweetener of choice)
    5. 1 tsp. 100% vanilla extract
    6. FOR THE CHOC TOPPING (OPTIONAL)
    7. 1/2 cup coconut oil
    8. 3 tbs. coconut milk (canned)
    9. 3 tbs. raw cacao powder
    10. 1 tbs. erythritol (or natural sweetener of choice)
    11. 1 tsp. 100% vanilla extract
    NOW WHAT
    1. Line or grease a 24 cm (10 inch) tart tin.
    2. Start with the base! Simply place all ingredients into your blender or food processor and whiz until a smooth butter forms.
    3. Press the base into the tart tin evenly. Don’t forget the sides!
    4. Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
    5. Place into the freezer. Now onto the first filling! No need to rinse your blender.
    6. Place all ingredients for the peanut butter filling into your blender, whiz until super smooth.
    7. Spoon it on top of the base, and evenly spread out the top using a spatula or back of a spoon. Place into the freezer.
    8. Either stop here and top the tart with fresh berries OR continue with the topping!
    9. Again, no need to rinse the blender, place all ingredients into the blender and whiz until smooth.
    10. Spread it out evenly on top of the peanut butter filling and place back into the freezer for 1 hour or until set!
    11. Carefully take out of the tart tin, slice with a hot knife and NOM NOM NOM!
    12. Store leftovers in your freezer, pre-cut so all you have to do is thaw out one slice at a time when it's time for tart (aka all the time ;)).
    MERRYMAKER TIP
    1. Remember, you can totally just do the base and the peanut butter filling, we'd suggest topping it with fresh berries! Super yum, super quick and easy!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/