Lightly toast off your Hemp Hearts in a dry fry pan over a med/high heat, constantly moving them around, just until they start to colour (light golden).
Or spread them out on to a flat baking tray and oven bake at 160 degrees Celsius, just to get a bit of colour on them.

Pour in the toasted Hemp Hearts and lower the heat. Mix both ingredients together until very well combined. Continue cooking on a low heat for around 2-3 minutes - the more it cooks the cruncher it will become.
Be careful not to scorch it!

Line a large flat baking tray with parchment paper, lightly oil the paper and pour out the Hemp & Honey mix out on to it. Now place another piece of oiled parchment paper on top of it, and spread out the mixture using a rolling pin.

If you prefer a thinner snap, you can omit the baking tray and just do it on the kitchen bench by rolling it out in between two pieces of oiled parchment paper to achieve the desired thickness around 5mm.

Remove the top sheet of parchment paper carefully - don’t tear the mix! And allow to cool for about 15 minutes.
Cut into small bars 4cm wide X 7cm long, using a pizza cutter of a knife, just don’t cut the paper beneath it - You don’t want to eat that.

Let them cool completely, remove and store with parchment paper between them in an airtight container.

Enjoy.