Sugar free, dairy free and gluten free. All the goodness without the guilt.
1 ¼ Cups Dates, soaked in water for an hour and pitted.
½ Cup Desiccated Coconut
1/2 Cup Almonds
½ Cup Walnuts
1 Cup Pecans
A Pinch of Sea Salt
1 Cup Dates, soaked for an hour and pitted.
¼ Cup Coconut Oil, melted
1 Teaspoon Nutmeg
2 Teaspoon Cinnamon
2 Teaspoon Vanilla Extract
½ Cup Pecans, plus extra to decorate
A Pinch of Sea Salt
To make the pie base, place the almonds, walnuts, pecans, coconut and sea salt into a high speed blender or food processor. Add in the pitted dates and process until the mixture is well combined.
Line the base of a springform cake tin with baking paper, and then press the mixture evenly onto the base, pressing slightly further up the sides to make a wall for your pie crust.
To make the filling, drain the dates but reserve the water. Add the dates, pecans, coconut oil, vanilla extract, nutmeg cinnamon and sea salt to the blender and process. Slowly add in a small amount of water to the mixture until it is a nice smooth consistency, approximately 1/3 - 1/2 a Cup of water.
Pour the pie filling into the base, spreading evenly across. Use a spatula to smooth over the mixture, and then place the extra pecans over the pie filling to decorate.
Refrigerate for a few hours, or preferably over night.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.
Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).
The holiday season can be a tricky time of year for those of us trying to stick to our diet goals. These chocolate truffles are packed with the natural goodness of nuts and seeds and sweetened with dates, making them the perfect, healthy contribution to any party spread or even just a delicious mid-afternoon pick-me-up.