Keto Hemp Hearts No Bake Cookies
Keep the oven off and save yourself the sweat! Make these no-bake hemp heart cookies for a deliciously sweet and nutritious treat. A thick and hearty cookie is made with peanut butter, hemp hearts, hemp flours, and hints of chocolate and coconut. Each cookie is topped with a thick chocolate layer for a cold snap in each bite. The rest of the cookie is soft and chewy. It’s almost like you’re taking a bite of a chocolate bar with crispy puffed rice. Keep the finished Keto hemp heart recipe stored in your refrigerator for up to 5 days for freshness. If you like a firmer bite, keep the cookies wrapped in your freezer.
How to Make It
Step 1
Add the coconut oil and peanut butter to a small pot set over low heat on the stove. Stir until the ingredients melt and mix together. Keep the oils warm, but don’t heat them to the point of bubbling. Then, stir in the vanilla extract, cocoa powder, liquid stevia, and powdered erythritol. Take the pot off the stove, and stir in hemp seeds (hearts), hemp flour, and unsweetened coconut flakes.
Step 2
Leave the mixture aside to cool and thicken for 10-15 minutes. The hemp seeds should thicken the mixture quite a bit. Either line a muffin tray with cupcake liners or leave a heavy layer of pan spray. Fill each muffin tin in the tray with approximately 4 tablespoons of filling or about ¾ of the way full. Place the liquid cookies into your refrigerator to set until solid – at least 1 hour.
Step 3
When the cookies are set, make the chocolate topping. Melt your Keto chocolate chips in a double-boiler by filling a small pot with 1-inch of water, then place the chocolate chips in a heat-safe bowl on top of the pot. Heat the water to a simmer and continually stir the chocolate chips until they melt in the bowl. Make sure to not let any steam escape and seep into the chocolate.
Step 4
Remove the chilled cookies from the refrigerator, and flip them out of the muffin tins. Spoon the liquid chocolate onto each cookie, and spread the chocolate to make a thick layer on top of each one. Return the chocolate-topped cookies to your refrigerator for another 15 minutes or until the chocolate sets. Enjoy the cookies chilled from the refrigerator.
Ingredients
- Coconut oil
0.5 cup
- Peanut butter
0.25 cup
- Vanilla extract
0.25 tsp
- Cocoa powder
1 tbsp
- Liquid stevia
20 Drop
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Hemp Seeds Shelled Or Hulled
0.5 cup
- Hemp Flour
2 tbsp
- Coconut, dried, shredded or flaked, unsweetened
0.25 cup
- Dark Chocolate Chips (Keto-friendly)
60 chips