If you love "Turtles", you'll love this healthier version!
Ingredients
Caramel Filling
- 1 cup soft medjool dates, pitted (approx. 10 large)
- 1/4 cup smooth almond butter or cashew butter
- 1/4 cup pure maple syrup
- 1/4 cup canned coconut milk
- 1/4 tsp sea salt
Chocolate Coating
- 1 cup coconut oil, melted
- 1/2 cup cacao powder
- 1/4 cup pure maple syrup
1 1/2 Cup Raw Pecans
Instructions
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Line a baking sheet with parchment paper.
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Create small piles of pecans on the baking sheet using 4 pecans.
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Blend all caramel filling ingredients in a high speed blender until smooth. Use a piping bag or just dollop approximately a teaspoon of the caramel onto each pecan pile.
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Place the tray with your caramel covered pecan piles in the freezer to harden.
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Make the chocolate coating by mixing the melted coconut, cacao powder and maple syrup into a medium size bowl. Use a whisk to blend well. You may need let it thicken a bit by putting it in the fridge for a few minutes.
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Place each carmel covered pecan pile one at a time onto a fork and dip it in the chocolate. Once coated, place back on the baking sheet and put back into the freezer when they're all completed.
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Keep in the freezer. Serve them directly from the freezer so they stay intact. Enjoy! Serves 12 to 15.
