Tag Archives: hemp

MH_Bars-HempEspresso_Pin_2015-11-27Since Monday was National Espresso Day, I thought I’d whip up a java-inspired #FoodieFriday treat, Hempy Espresso Bars! This dessert is a delicious mixture of coffee and chocolate, plus it’s paleo-friendly and dairy-free.

These bars are the perfect dessert for when you’re craving chocolate, espresso or your favourite coffee shop mocha!

The crust is made out of Hemp Hearts, pecans, almond flour, cocoa and coconut oil plus just a touch of honey so it’s not too sweet. It’s the perfect compliment to the decadent chocolate layer, which is full of coconut milk, melted chocolate chips and espresso powder.

You could definitely serve this as a holiday dessert, plus you could make it now and keep it in the freezer until your Christmas or holiday party!

IMG_2272Hempy Espresso Bars

For the Crust:

  • 1/2 cup pecans, chopped
  • 1/2 cup Hemp Hearts
  • 1 cup almond flour
  • 4 tbsp. cocoa powder
  • 1 tbsp. honey
  • 6 tbsp. coconut oil, melted

For the Chocolate Layer:

  • 1 can full fat coconut milk
  • 2 tbsp. honey
  • 1/4 cup chocolate chips, plus more for topping
  • 1 tsp. espresso powder
  • pinch of salt

For the Crust:

  1. Preheat the oven to 350°F.
  2. Line an 8×8 pan with parchment paper so all four side are covered.
  3. Add the crust ingredients to a medium sized bowl and mix until well combined.
  4. Press the crust mixture into the pan so that it is evenly distributed.
  5. Bake the crust for about 10 minutes. Remove from the oven and set aside.

 For the Chocolate Layer:

  1. Add the honey and coconut milk to a medium pot and bring to a boil. Reduce the heat to low and simmer until the mixture reduces to about half. You’ll know it’s done when it’s really thick and syrupy. Make sure to stir occasionally so it doesn’t burn. This takes between one and two hours depending on how hot your stovetop is.
  2. Melt the chocolate chips in the microwave or over a double boiler.
  3. Add the melted chocolate to the coconut milk mixture and mix in the espresso powder and salt until well combined.
  4. Pour the chocolate mixture over the crust and smooth it out evenly.
  5. Bake for 20 minutes or until the chocolate layer has set.
  6. Remove from the oven and top with additionally chocolate chips and let cool.
  7. Cut into squares and enjoy!
  8. Store leftovers in a container in the fridge or freezer.

I hope you enjoy these bars and that you whip them up now and get a head start on your holiday baking! What’s your favourite espresso dessert recipe?

From Our Kitchen to Yours…


MH_Bars_Launch_Pin_001_2015-09-30Wow, it’s hard to believe it’s already been a month since we launched our Hemp Heart bar online. These tasty bars are the newest edition to the Manitoba Harvest family and we’re so glad they’re here!

Hemp Heart bars are crafted with the goodness of hemp and other tasty ingredients too and they come in three different delicious flavours to choose from: vanilla, chocolate and apple cinnamon.

Each 45-gram bar contains 10 grams of plant-based protein and 10 grams of omegas, so whether you grab one for a pre-workout snack or nutrition on the go, these convenient bars are sure to get you through even your busiest day!

Earlier this month, we took a survey from some of our eNews subscribers to find out which flavour of Hemp Heart bar they were most excited to try and the winner was chocolate with 44.7% of the vote! Apple cinnamon came in second with 33.7% and vanilla came in third with 21.6%.

CONTEST ALERT! Which flavour of Hemp Heart bar would you choose? Comment below and you’ll be entered to WIN our awesome Hemp Heart Bars Launch Kit – including all three flavours of our Hemp Heart bars and our branded #fuelledbyhemp pedometer and set of shoelaces. Contest closes on November 19, 2015 at 9am CST. Good luck!

MH_Pancakes_PumpkinHemp_Pin_2015-10-23Mmmmm… as I’m sitting here typing this, the scent of warm pumpkin spice and sweet melty chocolate is filling the air. It’s the most wonderful aroma but it’s making my stomach grumble. If you’re wondering why it smells so good in here, it’s because I whipped up a big batch of Pumpkin Hemp Pancakes with chocolate chips for #FoodieFriday today!

It’s a simple recipe that only uses two bowls to make and it tastes like pumpkin pie in pancake form. Plus the chocolate chips add a sweetness and decadence that make these pancakes the perfect weekend breakfast.

The ingredients are also really common, you probably already have them in your fridge or pantry! Instead of regular flour, I used oat flour, which I made from blending rolled oats in a food processor (you could also use a blender too).

To give the pancakes their delicious pumpkin flavour, I added pumpkin puree and some homemade pumpkin spice. It was so easy to make! I just combined 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger and 1/8 teaspoon of cloves. It makes more pumpkin spice than the recipe calls for so I just saved the rest for my next pumpkin-flavoured dish.

If you make these for breakfast this weekend I guarantee your family will wake up to the amazing pumpkin spice smell and be running to the kitchen to gobble up some pancakes!

IMG_1862Pumpkin Hemp Pancakes

  • 2 cups oat flour (you can just grind up oats to make the flour)
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 1/2 tsp. pumpkin spice
  • 1/4 cup Hemp Hearts
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk (or your other favourite non-dairy beverage)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tbsp. maple syrup
  • 1/3 cup mini chocolate chips
  • coconut oil for pan (optional)


  1. Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
  2. In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
  3. Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
  4. In a large pan, melt the coconut oil over medium heat. If you have a really good non-stick pan then you don’t have to use the coconut oil. Scoop about 1/3 cup of the batter into the pan. You can do this two or three times depending on how big your pan is.
  5. Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
  6. Drizzle with maple syrup and serve.

I hope you enjoy making this fall-flavoured recipe! What’s your family’s favourite weekend breakfast to eat?

From Our Kitchen to Yours…


11892340_10153635616066122_8521341683284401713_oLast week was our third annual Edutainment Tour here at Manitoba Harvest and it was awesome! We had retailers from all across North America visit our head office in Winnipeg, Manitoba to go on some fun tours, indulge in some delicious hemp foods and learn a bit more about what goes on between our four walls.

We kicked off the Edutainment tour on August 18 with an amazing dinner at The Merchant Kitchen. It was a hemp-themed menu with yummy appetizers, salads, entrees and dessert filled with Manitoba Harvest Hemp Hearts!

The next day started with a tour of one of our farmer’s hemp fields. Clarence, our Director of Farm Operations, and Jennifer, our Agronomist, toured the guests around the field and taught them all about how hemp is farmed. They also talked about our seed to shelf approach and what makes Manitoba Harvest Hemp Hearts so special.

After a tasty lunch (filled with more hemp foods of course), the guests got a behind the scenes tour of our manufacturing facility. They saw our seed receiving bins and quality lab, and visited our packaging, dehulling, and press and mill departments. It was a great tour that showed our guests exactly how we make our Hemp Hearts, hemp oil and hemp protein powders. At the end of the tour the guests each got a special treat to take home – a bag of Hemp Hearts that were packaged that day!

Once all of the tours were finished, the guests got the chance to visit the Canadian Museum for Human Rights and tour through all of the amazing exhibits. Later that evening we had dinner at the museum and got the chance to watch The Drum Café perform! They handed out African drums to each of the guests and we all got to take part in the show. It was truly an unforgettable experience.

We hope our guests had as much fun as we did and that they learned more about Manitoba Harvest and what makes us unique. Check out some of the awesome pics from the event below or see the full album on our Facebook page!

11879210_10153635610501122_4719305361738813230_o  11884665_10153635616076122_8886485901564951553_o 11856310_10153635607416122_4447042395550152594_o  11913885_10153635610906122_6467414513044419386_o     11011824_10153635616266122_103221787583210648_o  11894550_10153637532041122_4071364605591156191_o11892344_10153635608926122_4402562775539047665_o  10333429_10153635609731122_8481249191543340520_o 11894635_10153635613771122_6274460820103158095_o  11046641_10153635615396122_1959938210483043490_o


Kristina (left) and her partner Jamie celebrating winning gold!

At Manitoba Harvest we love sponsoring elite athletes who incorporate hemp foods into their training and active lifestyle. One of our hemp fuelled athletes, Team Canada Beach Volleyball member Kristina Valjas has been having an excellent season so far, which is significant since it’s the beginning of the Olympic qualification process.

Earlier this year, Kristina and her partner Jamie Broder won the FIVB Beach Volleyball World Tour Fuzhou Open 2015 in China, and earned the first women’s beach volleyball medal in Canadian history!! After that, they won bronze at an event in Switzerland, and now they are currently ranked first in the world for women’s beach volleyball!

Kristina contributes a big part of her success to maintaining her body while on the road and competing. When she’s busy travelling all over the word, she makes sure to bring along a mixture of seeds, grains and Hemp Hearts to have for breakfast. She also brings our new Hemp Heart Bites on the road with her to have as a quick and healthy snack on the go.

Here’s what Kristina had to say:
“As an athlete, I am constantly on the road, travelling for tournaments all over the world. Just this year we have been to Fuzhou (China), Lucerne (Switzerland), Prague (Czech Republic), Moscow (Russia), Porec (Croatia), Stavanger (Norway) and St. Petersburg (USA). Our environment can change week to week as we live out of our suitcases in hotels. One essential thing that I pack no matter where I go is a homemade mixture of breakfast seeds and grains that always includes Manitoba Harvest Hemp Hearts. Having a familiar breakfast that I know is packed with healthy nutrients is key to helping my body be in peak condition for competition day.” 

Congratulations Kristina! We’re so proud of you and happy that you’re #fuelledbyhemp! To learn more about Kristina, visit her hemp fuelled athlete profile on our website. Are you an elite athlete in your sport? Apply to be a hemp fuelled athlete today!

At Manitoba Harvest, we think our tasty little Hemp Hearts are pretty amazing and we want to share the Hemp Hearts love with everyone. That’s why we created our 90-Seconds on Hemp Hearts video with the help of Marni Wasserman, Culinary Nutritionist and Health Strategist.

Marni is the author of two books, Plant-Based Diet for Dummies and Fermenting for Dummies, she co-hosts The Ultimate Health Podcast, and she owns Marni Wasserman’s Food Studio and Lifestyle Shop. She’s amazing and we’re so happy that she’s a big fan of Manitoba Harvest. Marni is featured in lots of our videos, so stay tuned for more!

In this video, Marni talks about why Hemp Hearts are so great and she shares her favourite ways to add them to every meal. We hope you enjoy this video! From our hearts to yours, The Manitoba Harvest Team!

What’s your favourite way to use Hemp Hearts? Leave a comment below* and we’ll send you a free bag!

*Offer expires June 30, 2015.

By Sarah Pelland, Social Media Guru at @manitobaharvest

cheesecake1And what did we decide to make this week? A vegetarian (almost vegan) cheesecake! Substitute the honey for maple syrup and you’ve got yourself a great vegan dessert option.

There is only eight ingredients in this recipe (well seven if you don’t count the hot water) so it wasn’t  too hard to find all the ingredients. Arrow root was probably the hardest to come by – check your local natural food store for this.

So What’s in this recipe???

I totally hit the jackpot on the honey! It’s locally made and it was blended with pure ground cinnamon from Sri Lanka. Wow! Delicious. The cinnamon, I thought would be a perfect addition to this dessert.

  • 16 oz firm tofu
  • 1 tsp organic vanilla
  • 1 tbs lemon juice
  • 1 tbs arrow root
  • Organic blueberries (as garnish)

photo 2The recipe called for a graham cracker pie shell but instead, we bought an old-fashioned crumble crust that was gluten-free (made with rice and corn flour instead). I know my tummy doesn’t like a lot of gluten so it might be a great substitute for you as well. It was already in the pie tray so it was literally just pour the mixture in and bake. Awesome! I like easy recipes and this definitely was just that.

IMG_5768This recipe is SO simple I think I could have done it with my eyes closed. Throw the Hemp Hearts and warm water in a blender. Blend them up until smooth and then throw the rest of the ingredient in there and blend for about 2-3 minutes. Then pour the mixture into the crust and you are ready to bake.

We baked it at 350F for 40 minutes and it came out perfect! That’s me (to the right) holding the organic blueberries (I also bought organic raspberries and threw some on my piece as well). Delicious! For a final look of what the dish looked like be sure to check out our Facebook page or follow us on Instagram @manitobaharvest.  Thanks for reading!

From our kitchen to yours…