by@healthyeating_jo
(Makes 8 muffin size)
Raw Cookie
1 cup of pecans or almonds (or mixed nuts of choice)
2 Tbsp cacao
1/3 cup chopped dried fruit (soaked overnight or 15mins in boiling water and drained) eg Dates, figs, sultanas
2 Tbsp coconut oil
Pinch of salt
Add nuts and cacao to food processor and blend for a few seconds until fine crumb. Add the drained dried fruit and coconut oil and blend until sticky but firm.
Press into bases of silicon muffin tray with your fingers, or into a large rectangular cookie sheet lined with baking paper. Put in the freezer overnight to harden. Then pop out of muffin trays, or cut out circles the same size as your filling.
Pumpkin Pie Filling
2 cups raw cashews (soaked in boiling water for 30mins and drained)
1/2 cup natural sweetener
1/4 cup almond or coconut milk unsweetened
2 cups pumpkin purée (roast a pumpkin and purée)
1 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp each nutmeg & ground cloves
2 tsp vanilla extract
2 Tbsp coconut oil
Pinch of salt
Blend all ingredients until really smooth, scraping down edges as required. Spoon into silicon muffin cases, put in the freezer overnight. Or put into lined rectangular tray and cut out circles the next day. Or just smooth filling onto bases in a rustic fashion, as thin or thick as you like
Sandwich filling between two raw cookies and devour!