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 coconut nectar
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 coconut nectar
a pinch of sea salt2 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 coconut nectar 
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 coconut 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!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

28 Comments
  1. Roberta N.
    November 21, 2012 at 13:32
    Reply

    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?

    • November 21, 2012 at 22:39
      Reply

      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 ;).

  2. November 21, 2012 at 13:49
    Reply

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

    • November 21, 2012 at 22:39
      Reply

      Thanks so much :)!

  3. Anonymous
    November 21, 2012 at 13:51
    Reply

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

    • November 21, 2012 at 22:35
      Reply

      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...

  4. November 21, 2012 at 15:17
    Reply

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

    • November 21, 2012 at 22:40
      Reply

      It is a type of sea salt.

  5. November 21, 2012 at 15:51
    Reply

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

    • November 21, 2012 at 22:40
      Reply

      Thanks so much Lauren :)! It was!

  6. November 21, 2012 at 16:37
    Reply

    Amy!<br />This is chocolate Heaven!!!<br />Yum!

    • November 21, 2012 at 22:40
      Reply

      Thanks so much :)!

  7. November 22, 2012 at 14:59
    Reply

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

    • November 22, 2012 at 15:50
      Reply

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

    • November 22, 2012 at 15:51
      Reply

      Thanks so much Lisa :)!

  8. November 22, 2012 at 20:03
    Reply

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

    • November 23, 2012 at 00:42
      Reply

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

  9. November 22, 2012 at 20:46
    Reply

    These look fantastic! What a fabulous idea :) I bet they were delicious too!<br /><br />You have a lovely blog! New fellow foodies following here :) <br /><br />Have a great day,<br /><br />Chloe & Sarah

    • November 23, 2012 at 00:44
      Reply

      Thanks so much :)! So happy you visited!

  10. November 22, 2012 at 21:23
    Reply

    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

    • November 23, 2012 at 00:46
      Reply

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

  11. Anonymous
    December 6, 2012 at 19:00
    Reply

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

    • December 7, 2012 at 13:21
      Reply

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

  12. February 2, 2013 at 23:39
    Reply

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

    • February 3, 2013 at 00:43
      Reply

      I completely agree :)!

  13. Anonymous
    October 12, 2013 at 13:53
    Reply

    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<br />

    • October 13, 2013 at 00:07
      Reply

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

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