Rose, Cardamom & CBD Shortbread
Lauren Lovatt / Recipe from Plant One
Makes: 12 squares
Ingredients
Base
2 cups GF oats
½ tsp cardamom ashwagandha (optional)
3 tbsp coconut sugar
Water
4 tbsp coconut oil
¼ cup hemp seeds
1-2 CBD pipettes
Large pinch salt
Caramel
½ cup hemp seeds
2 cups dates, soaked
½ tsp vanilla, seeds or essence
½ cup coconut oil
Salt (to taste)
Ganache
200ml coconut cream
100g chocolate, shredded
2 tbsp maple syrup
Rose water
Method
Base
First, line a tray or container with baking parchment or cling film.
Now process the first set of ingredients together, turning the oats into fine flour.
Now add the water, coconut oil and CBD to bring it together. We are looking for dough that is easy to roll into a ball.
At this point add the hemp seeds, process again and season with salt. Taste.
Once happy, press the dough into a mould about 1 cm thick. Make sure it is nice and even, then set it in the fridge.
Caramel
First, turn the hemp seeds into butter in your blender or food processor.
Then add the soaked dates and blend until very smooth, adding a little date water as needed.
Once smooth, add the vanilla and coconut oil and process again. Pour over the base and set in the fridge.
Ganache
Add the chocolate to your bowl with the maple and rose. Then heat the coconut milk until simmering.
Pour the milk over the chocolate and stir to melt. You can temper this ganache but, this time, let’s see the difference as the fat in the coconut milk creates a lovely glossy result.
Pour over the caramel and set in the fridge for at least another 3 hours.
Cut the caramel shortbread into squares and serve simply on a plate dusted with cacao..