Pomegranate Hemp Caramel Cakelettes

Ingrediends :

2 tbsp hulled hemp seeds

2 cups raw almond meal

2 cups dried shredded coconut

2 1/2 cups sprouted oat or buckwheat flour (or additional almond meal)

2/3 cup raw agave nectar or honey

2 small organic apples, diced

1 Tbsp pure vanilla extract

2 tsp maple extract

1/4 tsp sea salt

2 cups pomegranate seeds


20 medjool dates, pitted

2 Tbsp coconut or macadamia butter

1/4 cup raw agave nectar or honey

1/2 tsp sea salt

2 Tbsp coconut oil

2 tsp pure vanilla extract

1/3 cup water

pomegranate seeds for garnish

Method :

To make cake, combine hemp seeds,almond meal, coconut, and oat flour in the food processor and process until finely ground. Add agave nectar, apples, sea salt and process until very smooth. Place in a bowl and stir in pomegranate seeds. Place batter on a teflex lined dehydrator* sheet, spread out into a rectangle about 1 inch high and dehydrate for about 12 hours, then flip over (carefully using another flat cutting board or something to assist) and dehydrate another 4 hours or so until firm, but still soft in the middle. Flip back over, cut into 1 1/2 inch squares, and if not dry yet, place the squares back in the dehydrator for another couple hours.

For the caramel frosting, combine all ingredients in a food processor anf process until very smooth (you may need to let process for a while for all the ingredients to warm up). Press the caramel through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel. Top each cakelette with the frosting. Garnish each with a few pomegranate seeds.


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