Mini Maple-Pecan Pies

Mini Maple-Pecan Pies
Mini Maple-Pecan Pies

I love the classic combo of maple-pecan. But if you don’t care for what goes into a traditional Pecan Pie, that doesn’t mean you have to go without it. These are nutrient dense, cruelty-free and delicious.

I made these into mini pies, and while they are a bit more time consuming because you need to press in 12 individual crusts to your moulds they just look so cute and perfect finger-food for parties! If you’re pressed for time or would just rather a regular sized, go ahead and make it into one big delicious pie.

Mini Maple-Pecan Pies
makes 12 mini or 1 regular pie

Crust:
1/2 cup Pecans
1/4 cup Almonds
1/2 tsp Vanilla Bean Powder
pinch of Himalayan Pink Salt
175g pitted Medjool Dates
1/2 Tbsp Maple Syrup

Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
Divide the dough between moulds and press it down and up the sides firmly to form the crust.
*If you’re making a regular sized pie you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.

Maple Caramel filling:
200g Medjool Dates, (soak and peel off the skins  if you want it super smooth)
1/4 cup Maple Syrup
1/4 cup Almond Butter
1/4 cup Tahini
OR 1/2 cup Almond Butter
1/4 cup melted Coconut Oil
1/2 Tbsp Mesquite Powder, optional
Extra Pecans for topping, optional

Blend all ingredients together in a high-powered blender until smooth.
You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts. Place them in the refridgerator to set for about an hour or so to make removing them from the moulds a bit easier.
Top with Pecans if desired and store in the fridge until ready to enjoy.

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Raw Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel Cheesecake with Chocolate Ganache
Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel is a delicious flavour on it own. But spread some silky Chocolate Ganache on top with a sprinkle of Himalayan Pink Salt and it’s next-level amazing. The Mesquite Powder in the filling is what gives this cake the Caramel flavour, so be sure not to omit it.
A healthy Cheesecake is perfect for celebrating every occasion. I hope you enjoy!

Raw Salted Caramel Cheesecake with Chocolate Ganache

Crust:
1/2 Cup (70g) Macadamias
1/4 Cup (40g) Almonds
1/4 Cup (20g) Desiccated Coconut
1 Cup (210g) pitted Medjool Dates
1/2 tsp Vanilla Bean
pinch of Himalayan Pink Salt

Line the base of cake tin with baking paper (preferably spring-form tin for easy removal).
In a food processor, add the Macadamia and Almonds and process until broken down into small pieces. Add the Coconut and pulse to combine. Add the Dates, Vanilla Bean, and Salt to the food processor and process until combined. Transfer the crust mixture to the cake tin and gently spread it out with your fingers before pushing it down very firmly. Set aside.

Filling:
2 Cups (270g) Raw Cashews, soaked overnight
1/2 Cup (100g) pitted Medjool Dates (I soaked and peeled mine, but it isn’t necessary)
1/4 Cup Coconut Nectar
1/2 Cup Water
1 Tbsp Mesquite Powder
1/2 tsp Vanilla Bean
1/8 tsp Himalayan Pink Salt
1/3 Cup melted Coconut Oil

Rinse the soaked Cashews well and add them to a high-powdered blender along with the Medjool Dates, Coconut Nectar, Water, Mesquite Powder, and Salt. Blend until smooth.
Add the melted Coconut Oil to the filling and blend again to combine.
Pour the filling into the cake tin and smooth out the top. Gently tap it on the bench to remove any air bubbles and place in the freezer to set for at least 4 hours.

Chocolate Ganache:
3/4 Cup melted Coconut Oil
80g Medjool Dates (I soaked and peeled mine)
1 Tbsp Almond Butter
3 Tbsp Cacao Powder
1/2 Cup Water

Blend all ingredients in a high-powered blender until smooth. Spread over your cheesecake when ready to serve. Let the cheesecake soften at room temperature for a few minutes before enjoying.

Choc-Chunk Cookie Dough Brownies

Choc-Chunk Cookie Dough Brownies
Choc-Chunk Cookie Dough Brownies

Who doesn’t love Cookie Dough?
Who doesn’t love Brownies?
So let’s put two together and make the most delicious thing ever.

The best part is that although these look really indulgent, they are good for you! They’re Raw, Vegan, Gluten-Free, Refined Sugar-Free, and really, really, REALLY yummy.

Choc-Chunk Cookie Dough Brownies
Makes 8

For the Brownie layer
45g Almonds
20g Walnuts or Pecans
100g pitted Medjool Dates
1 Tbsp Cacao Powder
pinch of Himalayan Salt, optional

Line a 10 x 15cm (approx) container or tin with baking paper for easy removal of the brownies.
Place the nuts in a food processor, process until they form a coarse nut meal. Add the remaining ingredients and process until it forms a dough. Crumble into the container or tin and press out with your fingers before pressing it down very firmly. Set aside.

For the Cookie Dough Layer
(7og) 1/2 cup Cashews
(120g) 1 cup Oats
(100g) Medjool Dates
3 Tbsp Coconut Sugar
1 Tbsp Tahini or Nut Butter
1 Tbsp Coconut Flour, optional
1/2 tsp Vanilla Bean Powder
2 Tbsp Water
25-30g Raw Chocolate, chopped

In a high-powered blender, blend the cashews into a fine nut flour taking care not to turn it into nut butter. Transfer to a bowl.
Add the oats to a high-powered blender and blend it into an oat flour.
In a food processor, add the cashew meal, oat flour, medjool dates, coconut sugar, tahini or nut butter, coconut flour, vanilla and water. Process until the dough comes together.
Add the chopped raw chocolate and mix it through the dough by pulsing just a couple of times.
Press the cookie dough onto the brownie layer.
Lift the Choc-Chunk Cookie Dough Brownies out of the container or tin and slice into squares. Store in the fridge. I loved these with a glass of creamy Cashew Milk for a little bit of cookie dunking!

Almond Joy Fudgies

Almond Joy Fudgies
Almond Joy Fudgies

A delicious blend of healthy ingredients surprises me yet again. Can you believe this Chocolate Fudge?! It is absolutely delicious, raw, vegan, and filled with nutrients from fruit and healthy fats. It is gluten-free, dairy-free, refined sugar-free, and super easy!

The combination of Chocolate, Almonds & Coconut works so well with this melt-in-your-mouth Fudge. I hope you love it.

Almond Joy Fudgies
makes 4 squares

For the Fudge:
1 large Banana, 120g
5 Medjool Dates, 70g
1/4 cup Coconut Butter, 65g
2 Tbsp Almond Butter, 40g
2 Tbsp Cacao Powder, 16g
For topping:
Small handful of Almonds, chopped
Sprinkle of Shredded Coconut
~40g Raw Chocolate, melted

Soften the Coconut Butter in a bowl of warm water. Line a 12-15cm square dish or container with baking paper.
Blend the Banana and Medjool Dates together. Add the Coconut Butter, Almond Butter, and Cacao Powder and blend until completely smooth. Pour the mixture into the lined dish. Smooth out the top with the back of a spoon or knife.
Sprinkle on the chopped Almonds and Coconut. Press them very lightly into the fudge to hold them in place. Top with a drizzle of melted Raw Chocolate.
Place in the freezer until set. Slice them into squares and let them defrost for about 3-5 minutes before enjoying.

Raw Vegan Almond Butter Cup Cacao Ice Cream

Raw Vegan Almond Butter Cup Cacao Ice Cream
Raw Vegan Almond Butter Cup Cacao Ice Cream

I didn’t expect this ice cream recipe to turn out so good! I have found that homemade ice creams tend to harden too much for me. I don’t have the patience to wait for it to defrost enough to scoop. When I want ice cream, I want it ASAP and chocolate flavoured too, please!

This amazingly creamy coconut-based ice cream stays scoop-able (my main goal when creating this recipe) which means no awkward waiting (or arm workout) for a delicious dessert, yay!
I haven’t tried this recipe without an ice cream maker, but if you try it without one I would love to hear how it worked out.

Raw Vegan Almond Butter Cup Ice Cream

This recipe uses homemade Almond Milk in the base, so prepare this first.
Almond Milk:
3/4 cup Almonds, soaked for 4-6 hours
3 cups Water
1 Medjool Date

Drain and rinse your Almonds. Add to a blender and along with the water and date. Blend until creamy, about 1-2 minutes and strain through a nut-milk bag. Place in the fridge.

Creamy Cacao Ice Cream:
1/3 cup cashews, soaked 2-4 hours
1 cup homemade Almond Milk
150g/1 cup Coconut flesh, scraped from a young coconut
1/2 cup Coconut Water, from a young coconut
90g/6-7 pitted Medjool Dates
3 Tbsp Cacao Powder
1/4 cup Coconut Nectar
1 tsp Vanilla Bean
1/4 tsp Himalayan Salt
1/4 cup melted Coconut Oil

Almond Butter Cups, see previous post for the recipe

Soak the Cashews. Rinse and drain, before adding them to a high-powered blender along with all the other ingredients except the Coconut Oil. Blend until very smooth. Add in the Coconut Oil and blend it through until combined. Pour it into a container and let it chill in the fridge.
While the Cacao Ice Cream is chilling, I like to make the Almond Butter Cups! See the previous post for the recipe.
Once it has cooled (I just leave mine overnight) place it in your ice cream maker, churn the ice cream according to your ice cream makers instructions. Mine takes about 15 minutes.
Chop your desired amount of Almond Butter Cups and add to your ice cream with your ice cram maker still running. Once the cups are evenly distributed through out the ice cream, transfer it to a container and place in the freezer to finish firming up. Enjoy!

Raw Almond Butter Cups

Raw Almond Butter Cups
Raw Almond Butter Cups

I had a few attempts at these delicious cups of almond butter goodness. I loved testing out different things, and turning the “filling fails” into other recipes (that actually made for some really great date bars, stay tuned).
I wanted a filling that wasn’t just straight, plain almond butter. Although they are delicious that way, I was looking for that sweet and salty filling like a “traditional” Reeses’ Peanut Butter Cup.
This is it.

Raw Almond Butter Cups
Ingredients:

3 Tbsp Natural Almond Butter
1 Tbsp Coconut Sugar
1/8 tsp Himalayan Salt
1 tsp Liquid Sweetener, I used Date Syrup
100g Raw Chocolate, melted

In a bowl, add the Almond Butter, Coconut Sugar and Salt. Mix well to combine BEFORE adding the Liquid Sweetener. Add the Liquid Sweetener and mix together, the Almond Butter will ‘seize up’ creating a mixture that you can roll into small balls. Press them gently between your hands to form patties smaller than your chocolate moulds, this allows the chocolate to completely surround the almond butter filling. Lay them on a lined tray, and place the freezer while you melt your chocolate.

Once you have melted your chocolate, pour a small amount into the bottom of your mould. Place in the fridge for a moment to set.

Once they have set up. Place your Almond Butter patty in the center. Top with more Raw Chocolate until the patty is completely covered. Return to the freezer or refrigerate to set. Enjoy!
Makes about 5 large cups.

Raw Chocolate Buckini Crunch Mini Caramel Cakes (nut-free!)

Chocolate Buckini Crunch Caramel Mini Cakes
Chocolate Buckini Crunch Caramel Mini Cakes
Please brace yourself for a lot of raw caramel recipes on this blog. I think this makes it three delicious Caramel posts already, but no one can blame me right? Raw caramel is such an amazing thing!
These mini cakes are no less amazing. The Chocolate Buckinis from Loving Earth kind of take the sweet, gooey caramel treat to a new level. They add such a delicious crunch!

If you were wondering what Chocolate Buckinis are, they are a granola type cereal made up of activated buckwheat, coconut nectar, shredded coconut, cacao powder and other goodies and dehydrated into crunchy chocolate bliss. They are the perfect substitute for nuts in this recipe.

Ingredients:
Base:
100g Chocolate Buckinis
100g pitted Medjool Dates

Line a muffin tray with 4 paper liners.
Add the buckinis and dates into a food processor and process until the mixture sticks together.
Divide the mixture into 4 equal portions and press firmly into your muffin tray. Set aside.

Caramel:
200g Medjool Dates, soaked if they’re dry
1/2 cup Tahini
1/4 cup Coconut Nectar
1/4 cup Coconut Oil
1/2 Tbsp Mesquite, optional

Blend all ingredients in a high-powered blender until very smooth. Add 1-2 Tbsp of water if only if your blender is having a hard time blending it. Place about 2 Tbsp of Caramel into your cups. You will have leftover caramel. Leave these to set in the freezer for around 30 minutes.
Removing the liners gets a bit messy as the caramel sticks to them. Ease one part of the liner from the caramel, then gently pull the liner off. It will more than likely pull the caramel away and not be very round anymore, just use slightly damp hands to mould it back into “cake shape”.

Chocolate:
1/4 cup Cacao Butter or Coconut Oil, melted
1/4 cup Cacao Powder
2 Tbsp Coconut Nectar
Topping: Chocolate Buckinis

Combine ingredients for chocolate. Drizzle a bit of the chocolate over the cakes and sprinkle the top with Chocolate Buckinis. Add a tiny drizzle of chocolate afterwards to help them stay in place.
Store them in the fridge.