Easy Mini Vegan Turtles Recipe
This decadent mini vegan turtles recipe is the PERFECT little pick-me-up! In just 30 minutes from start to finish, you’ll transform 3 simple nourishing ingredients into a delicious vegan dessert to enjoy with after dinner coffees or to give as a DIY holiday gift.
Equipment
- Food Processor
Ingredients
- 2 cups pitted Medjool dates
- ¼ teaspoon salt
- 24 pecan halves
- 1 cup dark chocolate chips or chopped chocolate (about 150g bar)
- flaky salt optional
Instructions
- Prepare a small baking sheet with parchment paper.
- Puree Medjool dates with ¼ teaspoon (1 mL) salt in a food processor until a paste forms.
- Using damp hands, roll about 1 teaspoon (5 mL) of date paste into a ball. Press onto a pecan half and place on the baking sheet. Repeat until all date paste is used up.
- Add a flake or two of flaky salt to the top of the caramel ball, if desired.
- Place 1 inch of water in a small pot over medium heat. Fit a small, heat proof bowl over top. Place chocolate chips into the bowl and stir often until melted, a couple of minutes. If steam is starting to escape from the pot, turn heat down to low.
- Carefully remove bowl from heat at let cool a couple of minutes to thicken. Next step is your choice: you can either carefully dunk the tops of the pecan caramel balls into the chocolate and place back on the baking sheet OR spoon chocolate over the balls on the sheet. I dunk!
- Place baking sheet into the freezer for 10 minutes to chill. Store turtles in an airtight container or food bag in the fridge (up to 3 weeks) or freezer (up to 3 months).