1. Preheat oven to 350°F.
2. In food processor, combine buckwheat flour, coconut oil, 1/4 cup of hemp nuts, crispy rice and cane sugar. Blend until smooth.
3. Press mixture into bottom of 6-inch spring pan, packing tightly. Bake for 18 minutes.
4. Remove from oven and cool completely.
5. In a steel bowl place chocolate chips and coconut milk. Place on top of a simmering pot of water and mix carefully as it melts over the heat—do not overheat.
6. When mixture is silky and smooth transfer into spring pan while still hot. Sprinkle remaining 2 tbsp of hemp nuts on top and refrigerate overnight.
7. Remove from spring pan, slice and garnish as desired.
Due to the richness of this great dessert, a very small slice goes a long way. Therefore the 6-inch spring pan can result in 12 servings.
Shop Ingredients
Directions
1. Preheat oven to 350°F.
2. In food processor, combine buckwheat flour, coconut oil, 1/4 cup of hemp nuts, crispy rice and cane sugar. Blend until smooth.
3. Press mixture into bottom of 6-inch spring pan, packing tightly. Bake for 18 minutes.
4. Remove from oven and cool completely.
5. In a steel bowl place chocolate chips and coconut milk. Place on top of a simmering pot of water and mix carefully as it melts over the heat—do not overheat.
6. When mixture is silky and smooth transfer into spring pan while still hot. Sprinkle remaining 2 tbsp of hemp nuts on top and refrigerate overnight.
7. Remove from spring pan, slice and garnish as desired.
Due to the richness of this great dessert, a very small slice goes a long way. Therefore the 6-inch spring pan can result in 12 servings.
