3 Ways to Cook With Hemp Extract Oil

Get hip to hemp with three recipes that’ll make it easy to add this ingredient to your daily diet. There’s an elegant arugula salad, snackable and packable nut bars, and chocolatey bliss balls to end your meal on a high note (no pun intended!). Seriously, this stuff won’t actually get you high. Charlotte’s Web extracts its oil from the aerial part of the hemp plant (including flowers, stems, and leaves) where the highest concentrations of cannabinoids can be found. This group of fatty compounds is best known for playing a role in immunity and central nervous system functioning. And here’s a tip: to preserve the benefits, don’t heat the extract oil. These three recipes keep it at room temp so you can reap the rewards.

Hemp Extract Bliss Balls

Yields: 3 bites
Active Time: 10 minutes

Ingredients:

½ cup pecans
2 tablespoons shredded unsweetened coconut
10 dates, pitted
1 tablespoon cacao powder
½ teaspoon sea salt, plus more for sprinkling
1 dropper full of Charlotte’s Web Hemp Extract Oil, Olive Oil

Instructions:

Add pecans, coconut, dates, cacao, and salt to a food processor; blend until almost smooth, then scrape into a bowl. Release a full dropper of hemp extract over the mixture and gently stir to blend. Scoop out a heaping tablespoon and gently roll it into a ball. Sprinkle with additional sea salt; repeat with remaining balls. Eat immediately, or refrigerate in an airtight container for up to 1 week.

Arugula Salad With Lemon-Poppy Seed Dressing

Yields: 4 servings
Active Time: 15 minutes

Ingredients:

For the dressing:
Zest and juice of 1 lemon
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon sea salt
¼ cup extra virgin olive oil
1 teaspoon poppy seeds
1 dropper full of Charlotte’s Web Hemp Extract Oil, Olive Oil

For the salad:
4 cups arugula
¼ cup sunflower seeds, toasted

Instructions:

Whisk lemon zest, juice, honey, mustard, and salt. Slowly stream in oil and whisk until emulsified. Stir in poppy seeds and hemp extract oil. Divide arugula between 4 plates and sprinkle with sunflower seeds. Drizzle with lemon poppy seed dressing, and serve!

Savory Nut Bars With Yogurt Sauce

Yields: 8 bars
Prep time: 20 minutes
Total time: 1 hour

Ingredients:

For the nut bars:
½ cup rolled oats
½ cup pecans, coarsely chopped
½ cup almonds, coarsely chopped
½ cup walnuts, coarsely chopped
½ cup shredded coconut
1 ½ tablespoons finely minced rosemary
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup honey
2 tablespoons tahini

For the yogurt sauce:
½ cup plain Greek-style yogurt, drained
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
1 dropper full of Charlotte’s Web Hemp Extract Oil, Olive Oil

Instructions:

Make the nut bars:
Preheat oven to 325°F and line a small loaf pan with parchment paper.

Spread oats, nuts, and coconut on a baking sheet; bake 5 to 7 minutes, or until golden. Scrape into a large bowl, and stir in rosemary, salt, and cayenne.

Add honey and tahini to a small saucepan; warm on medium heat and stir until smooth. Pour into the bowl with the nuts and toss well to coat. Scrape batter into prepared baking dish and spread evenly. Bake 10 to 15 minutes, then let cool completely before cutting.

Make the yogurt sauce:
Add yogurt, salt, coconut oil, and hemp extract to a small bowl; mix. Drizzle over cooled, cut bars. Refrigerate bars until the sauce hardens, then serve! (Or, you can keep the bars refrigerated for up to 1 week.)

Recipes by: Angela Gaines