Hemp butter adds an indulgent twist on these campfire classics. Banana, cocoa and hemp create a rich sweet tooth. Coarse coconut sugar and creamy hemp butter create a chocolate dessert that is rich and full of texture. Topped with hemp seeds, they give a pistachio-like texture to the dish.
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For the filling:
• Coconut sugar x 4 table spoons
• Cocoa powder x 6 table spoons
• Hemp butter ½ a cup
• Salt 1 teaspoon
Hot water 2 cups
Bananas x 2
• NZ hemp heart seeds to serve
To prep, clean your banana leaves with a wet cloth removing all white sap. Bring your water to the boil and heat a hot stone or grill. For the filling add the coconut sugar, cocoa and salt into a container to mix. Slowly stir in hemp butter until even in consistency. Cut the bananas length ways, leaving them in the skin. Stuff with chocolate mixture. Then wrap each banana in a leaf and seal the ends with cocktails sticks, before placing on hot stone. Leave until the leaves are charred black and bananas cooked through. To serve unwrap leaves and garnish with more hemp butter and hemp seeds to taste.
For the hot chocolate: add remaining mixture to boiling water, mix thoroughly. Pour into cups to serve hot.
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