Raw Pecan Pie and Raw Caramel Apple Pie Dark Chocolates

I know a lot of people have their favorite dish of the Thanksgiving meal.  For some it is the turkey, some the stuffing and some the mashed potatoes. But for me it has always been the desserts.  My Mother used to make the best caramel apple pie, and that was always the pie I had the biggest piece of (because I also had to have some of the apple and pecan).  In recent years however, my Mother has requested that I make caramelized nut tarts or something of the sort for Thanksgiving, since pecan pie was always her favorite.
 

This year though, I was pretty busy so I went about a different route and decided to please us both and make truffles.  How does a truffle replace pie?  Well easy, I made pecan pie and caramel apple pie truffles!

 

Afterall, what could be better than our favorite pies enclosed in decadent dark chocolate?!  You may be thinking these would be a way to portion control, but in reality they are so addictive you do not end up eating just a couple. 

My Mother enjoyed them as well and told me she actually preferred them to pieces of pie. Guess you can not go wrong when dark chocolate is involved!  Hope you all have a wonderful Thanksgiving holiday!  I know I have a lot to be thankful for this year, I hope you are feeling the same!

Raw Caramel Apple Pie Dark Chocolates
Makes about 30

Caramel:
10 medjool dates
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw agave nectar or honey
1 tsp maple extract
1 Tbsp pure vanilla extract

1 Tbsp coconut oil
1/4 tsp fleur de sel
1 tsp ground cinnamon

1/4 tsp ground nutmeg
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)

 

1/2 cup finely chopped dried apples

Chocolate:
3/4 cup raw cacao powder
3/4 cup coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp raw agave nectar
a pinch of sea salt

2 15 hole chocolate mold (I used silicone)

To make the caramel, combine all ingredients (except apples) in a food processor and process until smooth. Press the mixture thorough a fine meshed strainer to remove any date bits. Stir in apple pieces. Place mixture into a pastry bag and pipe small 1/2 tsp mounds onto a piece of foil. Place in the freezer until hardened slightly.
When caramel is frozen, to make the chocolate, combine all ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Take your caramel and spoon one mound into each hole on top of the chocolate. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!

Raw Pecan Pie Dark Chocolates
Makes about 30

Caramel:
10 medjool dates
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw agave nectar or honey
1 tsp maple extract
1 Tbsp pure vanilla extract

1 Tbsp coconut oil
1/4 tsp fleur de sel
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)

1/2 cup finely chopped raw pecans

Chocolate:
3/4 cup raw cacao powder
3/4 cup coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp raw agave nectar
a pinch of sea salt

2 15 hole chocolate mold (I used silicone)

To make the caramel, combine all ingredients (except pecans) in a food processor and process until smooth. Press the mixture thorough a fine meshed strainer to remove any date bits. Stir in pecans. Place mixture into a pastry bag and pipe small 1/2 tsp mounds onto a piece of foil. Place in the freezer until hardened slightly.
When caramel is frozen, to make the chocolate, combine all ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Take your caramel and spoon one mound into each hole on top of the chocolate. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!