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Homemade Chocolate Covered Pecans and Date Carame

If you love "Turtles", you'll love this healthier version!

Course Dessert
Servings 12


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


  1. Line a baking sheet with parchment paper.

  2. Create small piles of pecans on the baking sheet using 4 pecans.

  3. 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.

  4. Place the tray with your caramel covered pecan piles in the freezer to harden.

  5. 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.

  6. 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.

  7. Keep in the freezer. Serve them directly from the freezer so they stay intact. Enjoy! Serves 12 to 15.