Chewy hempseed squares recipe

Ingredients

• 1 can (400 ml/13.5 fl oz) coconut milk or equivalent amount of heavy whipping cream
• ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
• 2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder
• 1 teaspoon ground cinnamon
• ¼ cup (55 g/1.9 oz) coconut oil
• 2 tablespoons (16 g/o.6 oz) ground chia seeds
• 1½ cups (210 g/7.4 oz) hemp seeds, hulled
• Few drops liquid stevia, to taste (optional)

• 7.1 ounces (200 g) Homemade Dark Chocolate

To make the Squares
1. In a small saucepan set over medium heat, bring the coconut milk to a boil. Once simmering, reduce the heat to low. Stir in the erythritol, vanilla, and cinnamon, stirring until the erythritol is dissolved. Cook for 20 to 30 minutes, stirring occasionally, until the milk is creamy and reduced by about half. Remove from the heat and mix in the coconut oil, chia seeds, and hempseeds. If you want a sweeter taste, add the stevia and mix again. Let the mixture sit for 5 to 10 minutes and then refrigerate for about 30 minutes.
To make the Coating
2. Melt the dark chocolate in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup (235 ml) of water, over medium heat. Pour half into an 8 x 8 inch (20 x 20 cm) parchment-lined pan, or a silicone pan. With a spatula, spread the chocolate over the bottom of the pan. Refrigerate for about 15 minutes, or until hardened. Reserve the other half of the melted chocolate for the topping.
3. Remove both the chocolate and hempseed mixtures from the refrigerator. With a spatula, spread and flatten the hempseed mixture over the chilled chocolate mixture. Top with the remaining melted chocolate. Refrigerate for 45 to 60 minutes to set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months.