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Hemp Cookies and Cream Cake

All hail the mighty hemp! If you haven’t yet tried this psychedelically super seed, this glorious cake is made for you. Plus – who can deny a good cookies and cream combo? Not I my friend, not I. Invite your hemp honeys, and make this cake here! 
Course Dessert
Cuisine European
Prep Time 15 minutes
Freeze 2 hours
Total Time 2 hours 15 minutes
Servings 12 people
Calories 380kcal
Cost $15

Ingredients

Chocolate Cookie Base

  • 1 c hemp seeds
  • 1/2 c oats
  • 1 c sultanas (or raisins / dates)
  • 1/4 c cacao powder
  • 2 tbsp cacao nibs
  • 1 tbsp cacao butter melted
  • 1/4 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
  • 1/8 tsp sea salt

Vanilla Cream Filling

  • 1 c hemp seeds
  • 1 c cashews
  • 3/4 c plant based milk (oat, hemp, almond, rice or soy)
  • 1/3 c liquid sweetener (coconut nectar or brown rice syrup)
  • 1/4 c cacao butter melted
  • 1/4 c coconut oil melted
  • 1 tsp vanilla extract
  • pinch sea salt

Toppings

  • Cacao powder, cacao nibs, shaved dark chocolate, hemp seeds

Instructions

Chocolate Base

  • In a food processor / blender combine all base ingredients (minus the cacao nibs & butter) and blend until you achieve a breadcrumb like texture. Add in cacao nibs, melted cacao butter and process for a few more seconds to form a sticky mixture that holds between your fingers when pressed (if not, add a dash of water).
  • Press mixture into a cake tin (with the base lined with baking paper), pressing the mixture up the sides as well.

Vanilla Cream Filling

  • Into your processor/blender, combine all filling ingredients except cacao butter, and blend until super smooth and creamy. Add the cacao butter, and blend again until combined.
  • Pour mixture inside the base, then place in the fridge overnight to set (or the freezer for 2 hours).

Toppings

  • Once set, remove and pile high with cacao powder, cacao nibs, shaved dark chocolate and hemp seeds. Enjoy!

Notes

  • Your tart will keep in the fridge for a week, or three months in the freezer (if it lasts that long!).
  • Serve directly from the fridge, or from the freezer + 5 minutes out if you prefer a firmer texture like me.
  • This cake is only modestly sweet, like most of my recipes - if you prefer a more traditional sweet cake you can increase the liquid sweetener in the Vanilla Cream Filling to 1/2 c.
  • I used a mix of sultanas and dates in the base as that's what I had on hand, but feel free to use a combination of all 3. Dates have the mildest flavour so can go on their own, whilst sultanas and raisins are quite strong so nice blended with another dried fruit to balance.
  • This cake is quite 'hempy', so if you're not accustomed to the taste quite yet, you could reduce the hemp seeds in the base and replace with some almonds, and reduce the seeds in the filling and replace with more cashews. We like the hemp!
  • Make it gluten free: I often use oats to reduce the cost of my recipes and also the energy density. If however you’d prefer a gluten free option, simply replace the oats with almonds or cashews.

Nutrition

Calories: 380kcal | Carbohydrates: 26g | Protein: 16g | Fat: 26g | Saturated Fat: 6g | Sodium: 55mg | Potassium: 201mg | Fiber: 3g | Sugar: 14g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 6mg