Have you ever had hemp seed yogurt?! This is a great way to add a plant-based yogurt to your diet without having to fuss with fermentation. I used to make this all the time when I first discovered raw food and totally forgot about it until I was coming up with recipes to film.
I love this recipe because it is so easy to make and non-intimidating for those starting to add more raw, plant-based food to their diet. Hemp seeds are perfect for creating a creamy texture and replacing dairy.
Did you know that hemp seeds are one of the most nutritious seeds on earth? They are a complete protein source, and much more:
Hemp seeds are 33% protein.
Hemp seed s are 35% essential fatty acid. (Omega 3, 6, 9 and GLA)
Super high in Omega 3’s.
Contains all 9 essential amino acids.
Rich in trace minerals.
High in dietary fiber.
…And people ask me where I get my protein!
You can use any granola to layer your parfait; I chose to use sprouted buckwheat granola (my favorite!), raspberries, blackberries and garnished with mint.
Blueberries, strawberries and bananas will also be great with this hemp seed yogurt!
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This hemp seed yogurt recipe is smooth, creamy and full of nutrition!
Add all ingredients to a high-speed blender and blend until smooth. Add additional water in small amounts for blending or desired texture.
This recipe will keep in the fridge for 3 days, but best eaten fresh.
Because of the coconut oil, the hemp seed yogurt will thicken up a lot more in the fridge.
You can eliminate dates and use liquid sweetener instead.