Chocolate Covered Turtles

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Medjool dates, pitted & tightly packed

• Baking & Spices

  • 2 cups Chocolate or chocolate chips
  • 1/2 tsp Himalayan rock salt

• Nuts & Seeds

  • 2 cups Pecans, roasted whole

Found on theedgyveg.com

Description

Ingredients

• 1½ cups Medjool dates, pitted & tightly packed
• ½ tsp Himalayan rock salt
• 2 cups roasted pecans, whole
• 2 cups roughly chopped chocolate or chocolate chips, melted

Directions

• Pit dates and add to your food processor.
• Pulse your dates until they form a loose and sticky dough. If your dates are a bit dry and not quite combining, drizzle a very small bit of warm water; I do 1 tsp at a time.
• Pulse and scrape down the sides as needed. DO not add too much water or else the dough will be too sticky to handle.
• Once the dough has turned into a ball, add in salt and mix. Taste the caramel and add more salt if desired until you each your desired flavor.
• Line a bowl with plastic wrap and add caramel dough, place in the freezer for 2-3 hours.
• Once chilled and hardened, roll caramel dough into 1.5-2 inch balls.
• Press in 3 pecans into each ball of caramel, and flatten.
• Place the little turtles on a cooling rack or parchment paper-lined baking sheet place into the freezer for 30 minutes, or until hardened.
• While you are waiting for the turtles to harden, melt chocolate over a double boiler.
• Remove flattened caramels from the freezer.
• Use a spoon to carefully cover each caramel with chocolate. Use the back of the spoon to spread the chocolate from the caramel onto the “legs”, just a little bit. You want to be able to see the legs from underneath the chocolate.
• Carefully place the cooling rack or baking sheet into the freezer, and cool until the chocolate shells are hardened.
• Store these in the fridge or freezer until ready to serve.
• Enjoy these treats straight from the fridge to avoid melting.