In­spired by our fa­vorite treats, th­ese whole­some ver­sions keep all of fun and YUM with nat­u­ral sweet­en­ers and REAL fla­vors

donna hay - - RAW TREATS -

raw chia caramel pe­can pies

1¾ cups (210g) pecans, plus ½ cup (60g) ex­tra, chopped 1 tea­spoon raw ca­cao pow­der+ 40g un­salted but­ter, melted ¼ cup (20g) psyl­lium husks++ maple syrup, to serve

chia caramel

1 ta­ble­spoon white chia seeds ½ cup (125ml) wa­ter ¼ cup (35g) raisins 6 fresh dates (90g), pit­ted 1 tea­spoon vanilla bean paste ¼ tea­spoon mixed spice ½ cup (60g) pecans Place the pecans, ca­cao, but­ter and psyl­lium husks in a food pro­ces­sor and process un­til finely chopped. Lightly grease 6 x ¾-cup-ca­pac­ity (180ml) muf­fin tins and line each with 2 strips of non-stick bak­ing pa­per. Di­vide the pe­can mix­ture be­tween the muf­fin holes and, us­ing the back of a spoon, press firmly into the base and sides. Re­frig­er­ate for 20 min­utes or un­til set.

While the mix­ture is set­ting, make the chia caramel. Place the chia seeds and wa­ter in a small bowl and set aside for 10 min­utes to soak. Place in a food pro­ces­sor with the raisins, dates, vanilla and mixed spice and process for 5 min­utes or un­til smooth. Add the pecans and process for 1 minute. Spoon the fill­ing into each case and smooth with the back of a spoon. Top with the ex­tra chopped pe­can and re­frig­er­ate for 30 min­utes or un­til set. Re­move from the tin and driz­zle with the maple syrup to serve. + Raw ca­cao pow­der is avail­able from the health food aisle of su­per­mar­kets and health food stores. ++ Avail­able in su­per­mar­kets, psyl­lium husks are rich in fi­bre and of­ten used in gluten-free recipes.

raw ca­cao-co­conut bis­cuits

1 cup (120g) al­mond meal (ground al­monds) ¼ cup (25g) raw ca­cao pow­der+ 6 fresh dates (90g), pit­ted ¼ cup (40g) Brazil nuts 1 tea­spoon vanilla ex­tract 40g raw ca­cao choco­late, melted sea salt flakes, for sprin­kling

co­conut fill­ing

¾ cup (60g) des­ic­cated co­conut ½ cup (125ml) co­conut milk 1 ta­ble­spoon co­conut oil 2 tea­spoons maple syrup Place the al­mond meal, ca­cao, dates, brazil nuts, vanilla and choco­late in a food pro­ces­sor and process for 2–3 min­utes or un­til smooth. Roll out be­tween 2 sheets of non-stick bak­ing pa­per to 4mm thick. Re­frig­er­ate for 30 min­utes or un­til firm.

Us­ing a 5.5cm fluted cookie cut­ter, cut out 20 rounds, re-rolling if nec­es­sary. Re­frig­er­ate for 10 min­utes or un­til firm.

To make the co­conut fill­ing, place the co­conut, co­conut milk, co­conut oil and maple syrup in a blender and blend un­til well com­bined and fluffy. Spoon the co­conut fill­ing over half of the cook­ies and sand­wich with the re­main­ing cook­ies. Re­frig­er­ate for 30 min­utes or un­til set. Serve sprin­kled with the salt. + Raw ca­cao pow­der is avail­able from the health food aisle of su­per­mar­kets and health food stores.

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