- 1 c. non-dairy chocolate chips, divided in half
- 1/2 c. pecans
- 1 recipe for raw caramel sauce (see below)
For Raw Date Caramel:
- 4 Medjool dates, soaked in water for 1 hour and drained
- 1 Tbsp. water
- 1 tsp. maple syrup
- 1 tsp. coconut oil, solid
- 1/4 tsp. vanilla extract
- In a high-speed blender, whip up all the ingredients for the raw caramel sauce until completely smooth. Allow to chill in the refrigerator to cool down.
- Line a baking sheet with a piece of parchment paper.
- Melt 1/2 c. of the non-dairy chocolate chips. Place in a Ziploc bag with a slit cut out of the corner and drip 1 tsp. of chocolate onto the parchment paper, making circles (see picture above). You may want to use the back of a spoon to flatten down a little bit.
- For each chocolate circle, place 6 pecan slices on top of the chocolate in the position for the head, legs, and tail (see picture above). Fill in the remainder of the chocolate with smaller pecan pieces (as seen above). Place the baking sheet in the freezer for 5-10 minutes.
- Remove the sheet and pour the raw caramel sauce into a Ziploc baggie to pipe on top, about 1 tsp. worth. Freeze again while you melt the remainder 1/2 c. of chocolate.
- Pipe the remaining chocolate on top of the caramel. Smooth out with the back of a spoon to ensure it is evenly spread. PLEASE READ: Do this one at a time because the warm chocolate hitting the items that have been in the freezer will cause the chocolate to quickly harden. If you wait too long, your chocolate will be unworkable.
- Allow the turtles to fully set (either back in the freezer or if you keep them on the counter, they will harden as well).
- Serving Size: 1 Turtle
- Calories: 133
- Sugar: 13.5g
- Sodium: 13mg
- Fat: 7.5g
- Carbohydrates: 15.7g
- Fiber: 1.4g
- Protein: 1.7g