Sugar-Free, Dairy-Free, Vegan, Raw
Who doesn’t like Christmas? Time spent with the family and friends, in front of the fireplace, joking an laughing… The smell of the freshly peeled orange and the sound of the Christmas carols coming from the radio in the kitchen corner… These Raw Chocolate Mini Pies will be a perfect addition to the Christmas fete. Sugar-free, dairy-free, gluten-free and vegan. Packed with health benefits Mini Pies will fully satisfy your sweet cravings.
Chewy pecan and date base, infused with freshly grated orange zest and rich cacao, covered with smooth chocolate cream. Even peanut butter has its place in the cream layer! Homemade orange caramel makes these pies irresistible. You can go even further and grate some more zest on top each raw cake. In this way, you will intensify the orange flavour sending your taste buds to the Disney World. These guilt-free mini pies contain loads of healthy fats, therefore they need to be eaten mindfully.
To make these festive treats more skinny – swap maple syrup for maple flavoured monk syrup. This syrup will be beneficial for everybody on a diet or who struggle with high blood sugar levels. By making a thinner base of the pies and skipping topping (truffles and melted dark chocolate) you are cutting a few calories off. What is more, for making skinny caramel layer, feel free to use nut drink or diluted coconut milk. They are fairly easy as all you need is food processor bowl, no cooking skills required. If you like Christmas Treats and fruity flavours, you may also like my Sugar-Free Raw Mince Pies or Marzipan & Cranberry Bites.
When you try these pies, let me know how big was your smile! Enjoy!
Raw Sugar-Free Mini Chocolate Pies
Ingredients
Method
- In a food processor bowl crush nicely pecans and cashews. Next, add the rest of the base ingredients and process until nice sticky dough creates.
- Divide the dough into 8 portions. Put one portion aside. From the rest, form small truffles and press firmly at the bottom of the muffin tin. In this way, you create 7 bases of Mini Pies. Use the spatula to flatten nut base. Or 6 if you want your Pies to be a bit bigger.
- Put form aside. In the food processor bowl mix all the chocolate cream ingredients until completely smooth. Adjust sweetness by adding more or less maple syrup. Pour on top of the base layer, flatten with the spoon or spatula and place in the freezer.
- To make an orange caramel. Blend pitted dates with coconut milk, coconut water and some more water until nice and smooth texture creates. Keep adding water slowly so the caramel won't get too runny. Add a tiny bit of salt to break the sweetness of caramel (optional).
- Remove the raw pies from the fridge and top each one with caramel. Using the spoon flatten the top of each pie. From the rest of the nut base. - form tiny truffles and top each pie with the truffle.
- Place back in the freezer for around 2 - 3 hours. Remove, let it thaw for 10 - 15 minutes in a room temperature and drizzle with some more dark chocolate (optional). Top with an orange swirl. Enjoy!
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