Wendy and Sarah hold open kitchen hours two times a month during the school year to test new recipes and visit with anyone who stops by the Dr. Yum Project Kitchen. There are often opportunities to chop, cook, and taste for giving Yum Scores on the recipes we are testing. Sometimes we tweak the new recipes based on feedback from our tasters, but this recipe got Super Yums, as is! We made them with peanut butter although the recipe author suggests almond butter as another option. This is the first recipe we have used with hemp seeds. Hemp seeds are a great vegetarian source of omega-3 fatty acids. They also contain all of the essential amino acids which make them a complete source of protein! In addition to this recipe, try adding hemp seeds to salads, oatmeal, or smoothies. We found these healthy no-bake treats on The Creative Bite, by Danielle Green. Make these for the Peanut Butter & Jelly lovers in your life!
On a small paper plate, spread the fruit preserves to about 1/4 inch thick. Cover with cling wrap and freeze for at least 2 hours. The preserves will not freeze solid, but will thicken nicely.
In a food processor, add almonds and dates. Pulse until the mixture is a fine chop. Add the flax, hemp seeds, nut butter and honey. Pulse to a smooth mixture. Add the rolled oats and pulse until well combined. Scrape the sides and bottom of the processor to make sure all the ingredients are well incorporated. Pulse again, if needed. Use a small cookie scoop to form a bite, and make a small indent to put 1/4 teaspoon of the frozen preserves into. Press the oat mixture around the edges, over the jelly, to form a ball. Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months --- only if they don't get eaten right away!