Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot * 1/2 cup (125ml) rolled oats * 1/2 cup (125ml) almonds * 1/4 cup (60ml) hazelnuts * 1 tbsp chia seeds * 1/4 cup (60ml) almond milk * 1/6 cup (40ml) pitted dates * 1 tbsp coconut oil (not melted) * 1/2 tbsp ground cinnamon * 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
Filling 25 pitted & roughly chopped dates 1/2 cup of water
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
Crust 2 cups spelt flour 6 tbsp coconut oil (solid) 1 tsp sea salt 1 tsp ground cinnamon 1/3 cup cold water Filling 1/2 cup vegan butter 2 cups pecans, coarsely chopped 1/4 cup pecan halves, for topping 1/4 cup plus 2 tbsp coconut sugar 1 cup pitted dates 3/4 cup maple syrup 1/4 cup cornstarch 1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool. Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!