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