No Bake Turtle Cookies

• Vegan
• Gluten free

• Produce

  • 8 Medjool dates

• Condiments

  • 3 tbsp Almond butter
  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Chocolate chips

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Pecans, raw

• Liquids

  • 2 tbsp Water

Found on mywholefoodlife.com

Description

Ingredients

• For the cookie:
• 2 cups raw pecans
• 8 Medjool dates , pits removed
• 2-3 T water
• For the caramel:
• 3 T maple syrup
• 3 T almond butter (or nut butter of choice)
• For the chocolate:
• 1/2 cup chocolate chips
• 1 T coconut oil

Directions

• In a food processor , add the dates and pecans. Pulse until you get a coarse consistency.
• Slowly, 1 T at a time, add water until the dough starts to clump together.
• Roll mixture into balls and place them on a lined baking sheet .
• Flatten each one with your palm, and then use your thumb to make an indentation in the middle of each cookie.
• Place them in the fridge. While you make the caramel.
• To make the caramel, mix the almond butter and maple syrup in a small blender . Spoon a little caramel into each cookie and place them back in the fridge while you make the chocolate.
• To make the chocolate, use a double boiler method to mix the chocolate chips and coconut oil.
• Once melted, drizzle a little chocolate over each cookie until they are all covered. Place back in the fridge to set.