Spooky Sweets

This month has gone by faster than a witch on a broom for me:)

Just a quickie post today to show how the spider cheesecake came out.

The recipe is adapted from the White Chocolate Cheesecake in Sweet Gratitude. The filling is white chocolate with just a layer of dark chocolate on top to show the white spiderweb design. I added a large raw chocolate spider:)

It is shown with some tiny caramel pears. I like to use those little seckel pears, or lady apples because the size is more appropriate for little ones:) They were dipped once in the creamy caramel, but you can chill them and dip again for a thicker coating.

There are many awesome looking recipes for raw caramel apples online at this time. I adapted this recipe today.

Ooops! Another broken link! This is the recipe(as near as I can remember), no longer available using the link above:
2 cups Medjool dates, chopped and soaked for one hour in a mixture of water with the juice of one small lemon (drain the dates, and leave the soaking water aside)
1/2 cup maple syrup
1 Tablespoon vanilla extract
juice of one half small lemon
1 teaspoon salt

Blend in a high powered blender, and using the plunger tool, keep moving the mixture as the blender might struggle a bit. Blend until creamy. Serve the dip with apples or pears.

They can also be dipped into chopped nuts before chilling.

The little chocolate cheesecake is dripping in caramel with pecans on the sides, and some chocolate skulls for decoration.


Well, tomorrow is Halloween! I hope some of you will try some of the ideas that I had so much fun with this month!

Hugs from your Raw Halloween hostess,
~Nevergreen~ :)

Raw Caramel Brownie Bites

I have been thinking about creating a recipe like this for a while.

They are made from three of my own recipes I have used before, combined:)

I like to make decadent desserts such as this one in a miniature size, because they are so rich !

The Brownie Crust:
1 cup pecans
1/2 cup dates, about 6 medjool
2-4 Tablespoons cocoa powder
1 tablespoon coconut oil, softened
Optional:
pinch of salt, dash of vanilla

1. Pulse nuts in food processor fitted with "S" blade until coarsely chopped

2. Pulse in dates, cocoa, and oil(and salt and vanilla if using) until mixture begins to hold together

3. Press into 12 flexible mini muffin cups, or 1 or 2 larger tart pans forming a thin crust.
This also works well as a bar type of treat in a 8"x8" pan.

4. Chill while making caramel.

You can also make this with your own favorite brownie mixture, and any nut you prefer.

Caramel Filling:
1/2 cup dates, about 6 medjool
1/2 cup water
1/4 cup lucuma powder
1/4 cup coconut oil, softened
vanilla seeds from about 2" of vanilla bean, or 1/2 teaspoon vanilla extract
pinch of salt

1. Blend all ingredients until smooth in magic bullet or blender.

2. Spoon into chilled brownie crust.

3. Chill while making chocolate topping.

These are also excellent with a center of sweetened almond butter:)

Chocolate topping: This is just my chocolate chip recipe:)
2 tablespoons coconut oil, softened
2 tablespoons cocoa butter, liquid measure after melting ( approx 1/4 cup grated flakes from block of butter)
1 heaping teaspoon cocoa powder
1 teaspoon agave
Optional:
pinch of salt, dash of vanilla
Garnish:
12 pecan halves, optional

1. Melt cocoa butter in small cup placed over very hot water until liquid. I use a pyrex custard cup set in a mug filled with really hot water.

2. When melted, stir in coconut oil, cocoa, and agave (and salt and vanilla if using).

3. Stir until all ingredients are smooth.

4. Allow to cool until it is the texture of very thick hot fudge.

5. Spoon by teaspoon onto top of caramel on chilled tarts.

6. Top each with a pecan half, or chopped nuts mixed with cacao nibs.

7. Chill until firm.

Best kept in the fridge in the summer:)