Vegan Turtles
Servings 26 - 28 turtles
Ingredients
Date Caramel
- 1 1/3 cups pitted dates (not tightly packed)
- 1/4 cup raw cashew butter see note
- 1/4 - 1/2 tsp pure vanilla bean powder or 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 25-30 pecan halves
Chocolate Coating
- 2/3 cup chopped dark chocolate see note for oil-free
- 1 1/2 - 2 tbsp loose nut butter optional, I like NutJar Pecan butter, see note
- Topping: few pinches coarse sea salt
Instructions
Prepare the date filling:
- Set up a double boiler (or other tool) to steam. Bring water to a boil in base of steamer, and place dates in basket of steamer.
- Cover and let steam for 10 minutes, until very soft.
- Transfer dates to a mini food processor or a mixer fitted with paddle attachment.
- Add the cashew butter, vanilla, and salt. puree/mix until the mixture is very smooth.
- Transfer to fridge to chill for 1/2 hour.
Prepare the chocolate:
- Set a bowl over a pot of simmering water.
- Add chocolate (Nibble for oil-free chocolate) and nut butter and let it heat over the simmering water.
- Stir through until melted, then remove from heat and let sit while shaping turtles.
And then:
- Line a baking sheet with parchment paper.
- Remove date mixture and spoon out small rounds (about 1/2 tbsp in size).
- Use 2 pecan halves to ‘sandwich’ the date rounds, and place on the parchment-lined sheet.
- Continue until you’ve used all of the date mixture, If it’s very sticky, rinse your hands a few times as your work through the mixture, forming the rounds with slightly damp fingers.
- When finished, get ready to cover in chocolate.
- Add the turtle centres to the chocolate, gently turning around in the melted chocolate to coat (you can work with 2-3 at a time or one at a time).
- Place coated caramels on the baking sheet.
- Work in batches, and after coating about 6-7 turtles in chocolate, sprinkle the tops with the coarse salt.
- When finished, refrigerate until serving. Makes 26-28 turtles.
Video
Notes
Cashew Butter Note: I prefer a raw cashew butter in this recipe, rather than roasted cashew butter. If you only have roasted, it’s okay, just a more delicate caramel-like flavor with raw cashew butter. If a nut allergy is present, you can try substituting with 3 tbsp seed butter (ex: pumpkin seed) along with 1 tbsp of coconut butter.
Chocolate Note: There are many brands and (varieties within brands) of dark chocolate. I generally use one that is 80% cacao or higher. For an oil-free chocolate, try Nibble Chocolate classic bars. Taza is another lovely brand.
Pecan Nut Butter Note: I love using the NutJar Pecan Butter in the chocolate coating because the nut butter itself tastes like pecan pie! It’s a perfect pairing with the pecans in the base. If substituting, try a thinner/loose nut butter like macadamia or a newly opened almond butter. As an option, you can omit the 1 1/2 - 2 tbsp nut butter altogether and go with a straight chocolate coating. Using a nut butter in the chocolate yields a softer chocolate coating.