Raw Coconut Macaroons

As Lynn mentioned in her post (below) I sent her some of these but was naughty and didn't include the recipe-so here it is! It's in cups as it's another American one, and I have bought myself the mini cup-measurers so I never need to translate into grams before starting a recipe again. Nice for me, but I've tried to work it out anyway so you can make these yourselves. Very coconutty and sweet, but raw, so presumably that makes them healthy-right? Either way, they are very quick to make and easy to grab as a snack when you need a "healthy" hit of sweet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup pecan flour (or almond flour)
• 1/4 cup cocoa powder
• 1/4 cup pumpkin puree
• 1/4 cup raw organic honey
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• pinch of salt

Method:

1. Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well
2. Add in your pumpkin, honey, coconut oil, and vanilla and stir well until all ingredients have been evenly incorporated
3. Use a medium cookie scoop or tablespoon and scoop rounded balls onto a plate or cookie sheet
4. Place in the refrigerator for at least an hour to solidify
5. Store in the freezer or refrigerator and serve cold

Pecan Peanut Butter Cups

I stole the recipe for these vegan peanut butter cups from this lovely website but substituted pecans for the walnuts used in the original. I love pecan nuts, and this recipe was really easy and quick to make. I am pretty obsessed with peanut butter-maybe I was American in a past life? - and have been known to appreciate the finer points of a Reece's cup in my time. However, feelings of guilt usually set in along with the sugar overload, so I figured I'd make these with agave. Don't let that fool you into thinking these are healthy-the calorie content is pretty high. But, they taste amazing. I tend to be pretty honest when things are ok, or recipes don't go so well (don't ask about tonight's Rolo cookie fiasco) but these really were so good, we were fighting over them in my house. 
If you have 10 minutes, try them. If you can wait the other 10-15 minutes for them to set in the freezer you'll be pleased you did. 

Pecan PB Cups
vegan, makes about 5 cups

Ingredients:
3 Tbsp  virgin coconut oil, melted
50g dark chocolate chips or chunks, vegan
75g pecan nuts
3 Tbsp agave
1/2 tsp salt
 1/4 tsp vanilla extract
1/4 tsp cinnamon 
Also:
Whole Earth Peanut butter (half a teaspoon per cup)
Cupcake liners-sprayed with Frylight to stop the cups sticking

Method:
1. Process the pecan nuts in a food processor and blitz until a fine meal.

2. Combine the pecans with the agave syrup and salt in a small bowl. Add in the vanilla and cinnamon too.

3. Put the coconut oil and chocolate to another small bowl and microwave for a few seconds (about 30) and then stir briskly to melt the chocolate with the oil. 

4. Combine the chocolate mixture with the walnut mixture.5. Add 1 Tbsp chocolate mixture, then add 1/2 tsp peanut  butter, then add another layer of the chocolate mixture to cover the nut butter.

7. Continue until you make all your cups.

8. Place in the freezer until firm enough to eat, usually about 10-15 minutes, but longer if your cups are extra large.