Maple and Pecan Halloween Treats
OVERVIEW
Difficulty: Easy
FOR THE PECANS
1 cup of pecans (150g)
7 tablespoons of maple syrup (100ml)
1 tablespoon of coconut oil
FOR THE CHOCOLATE
1 cup of cacao butter (175g) (available from health stores and most supermarkets)
7 tablespoons of maple syrup (100ml)
7 tablespoons of raw cacao powder (100g)
a pinch of salt
METHOD:
Preheat the oven to 180C
Start by pulsing the pecans in a food processor until they form small chunks.
Heat the coconut oil and maple syrup in a pan until the coconut oil has completely melted.
Then pour the mixture over the pecans, so that they’re fully covered. Line a baking dish with baking paper and bake the pecan mixture for about 10 minutes.
Whilst it’s baking, heat the cacao butter over a double boil until it’s totally melted. Then pour the butter into a bowl with the cacao, maple syrup and salt. Mix it for a few minutes until it thickens slightly. Pour a thin layer of the chocolate into your Halloween moulds so that it only covers the base of your mould.
Then take the pecans out the oven and pour the pecan mixture into the melted chocolate bowl. Mix it up and then spoon in the chocolate pecan mixture into your moulds. Freeze the moulds for about 3 hours/overnight until they’re completely frozen.
Then take them out the freezer, pop them out the moulds and enjoy!
They’ll stay chocolaty and won’t melt once they’re out the freezer so you don’t need to worry about melting chocolate and sticky fingers while eating these!
(Recipe taken from deliciouslyella.com)