Prep Time: 30 minutes

Cook Time: 1 hour

Yield: c

Raw stinging nettle bites (with cocoa, walnuts and seeds), topped with stinging nettle cream cheese, are mouthwatering treats.

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Ingredients

>> Nettle Bites:
>> 1 cup walnuts
>> 1 cup seeds (see notes)
>> 1 1/4 cup dates, pitted
>> 2 tbsp coconut oil, solid
>> 1 tbsp stinging nettle powder (see notes)
>> 1/4 cup cacao powder
>> 1 tsp cinnamon
>> Dash of sea salt
>>
>> Icing (optional):
>> 1/4 cup butter, softened
>> 4 ounces (125 grams) cream cheese
>> 2 cups icing sugar
>> 1 tbsp stinging nettle powder
>> 1 teaspoon vanilla extract

Instructions

Place the walnuts and seeds into the food processor, pulse few times until they broken down to a coarse consistency. Add dates, coconut oil, stinging nettle, cacao, cinnamon and sea salt and blend until the mixture comes together. If the mixture does not form well, add 2 or 3 more dates at a time until it does form well.

Make small smalls with the mixture and slightly flatten as you place them on a baking sheet lines with parchment paper. Depending on the size you make them will determine the yield. Ideally, making them smaller makes for easier eating. When completed, place into the fridge for one hour.

Before the hour is up, start making the nettle icing. Beat softened butter and cream cheese until well blended. Add the nettle powder, icing sugar and vanilla. Beat until creamy.

Top the nettle bites with as much icing as desired. If you have leftover icing, place the cream cheese icing in an airtight container or zip-lock bag. This will help keep the icing from drying out or absorbing odours. Refrigerate the cream cheese icing for up to three days.


Notes:

Protecting your hands with gloves, carefully cut two loose handfuls of nettle leaves from the stems. Place on a baking sheet and put in a 225 degree F oven for 15 to 20 minutes to render the trichomes safe. Leave in the oven if required. Once safe, crush the leaves into (as close as possible) powder form. (A mortar and pestle works well.)

I chose to use sesame, sunflower and chia seeds for this recipe. You can use any one cup combination of these or you can use hemp or pumpkin seeds as well.

Wild Edibles in Recipe: Stinging Nettle

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Desserts and Snacks