Wednesday, November 21, 2012

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!







28 comments:

  1. You mention less chipotle powder in the caramel if you want it more mild, but I don't see chipotle powder mentioned in the ingredients? How much do you use?

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    1. That was a typo, sorry, I used my other recipe for caramel chocolates that had chipotles but didn't change that. There isn't any in the recipe ;).

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  2. Mmmm these look just about decadent enough!! the raw pecan pie type especially appeal.

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  3. The Pecan Pie recipe is the same as the Carmel Apple?

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    1. Actually they are not, the pecan has pecans and the apple has apples, also the apple has spices. They use the same chocolate on the outside...

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  4. what is fleur de sel? i could look it up, but id rather ask you!!

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  5. Yum! I love the way the chocolate looks....so creamy and like it would just melt in your mouth! :-)

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    1. Thanks so much Lauren :)! It was!

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  6. Amy!
    This is chocolate Heaven!!!
    Yum!

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  7. I've been looking for treats to make for the holidays and these look perfect!!!

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    1. These would be great gifts for the Holidays! Thank you :)!

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  8. These look amazing, lovely! You and I should open a raw chocolate factory! ;)

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    1. Thanks so much Heather :)! I completely agree! I have seen some of your drool worthy creations!

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  9. These look fantastic! What a fabulous idea :) I bet they were delicious too!

    You have a lovely blog! New fellow foodies following here :)

    Have a great day,

    Chloe & Sarah

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    1. Thanks so much :)! So happy you visited!

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  10. I'd have a hard time deciding which to try first...but it might have to be the pecan pie version! Both look outstanding...your creativity amazes me!!! Happy, happy Thanksgiving, Amy!!! xo

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    1. Thanks so much Liz :)! The pecan was actually my favorite too! Happy Thanksgiving to you!

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  11. how long they last and where (must be refrigirator?)

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    1. They will last for months in the refridgerator. I would keep them in there until ready to serve.

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  12. These would make a lovely gift for Valentine's Day!

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  13. They look heavenly! Bravo! One question: I would like to prepare them as a gift and I was wondering how can I store them so they won't melt down? Have any idea? Thanks! Elena

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    Replies
    1. They need to be kept refrigerated, or frozen, so any way you can keep them chilled will work!

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