Paleo & Vegan Cashew Caramel Clusters (Turtle Candy

• Vegan
• Gluten free

• Produce

  • 2 cups Dates, pitted

• Baking & Spices

  • 1 Date caramel
  • 1/4 tsp Sea salt, fine-grain
  • 1 1/2 cups Soy free dark chocolate chips/morsels, dairy free
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 tsp Coconut oil, organic

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 3/4 cup Water, very hot

Found on paleorunningmomma.com

Description

Ingredients

• 2 cups pitted dates*
• ¾ cup very hot water**
• ¼ tsp fine grain sea salt
• 2 tsp pure vanilla extract
• Date Caramel
• 1 cup raw cashews, roughly chopped + pinch of salt
• 1 and ½ cups dairy free, soy free dark chocolate chips/morsels (I use Enjoy Life brand)
• ½ tsp organic coconut oil

Directions

• Assuming your dates are a bit dry, soak them in the hot water (almost boiling) for 1-2 hours or until theyre super soft and gooey**
• Put the dates plus any leftover water in a food processor and process on high for one minute at a time, scraping the sides of the bowl until your caramel is nice and thick and creamy (see photos)
• Once creamy, add the vanilla and salt and pulse until fully combined and smooth.
• To lightly toast your chopped cashews, put them in a skillet over medium heat, stirring, until lightly browned, and sprinkle with a bit of sea salt.***
• Now, either in the microwave or in a small saucepan over very low heat, melt your chocolate chips and coconut oil, stirring, until melted and creamy.
• Line a large baking sheet with parchment paper and spoon small scoops of the nuts about 2 inches apart - I made 20 total.
• Top with a small scoop of the date caramel, gently sticking the loose nuts to the caramel.
• Carefully spoon or pour the melted chocolate mixture over each cluster, using up all the chocolate, then chill the clusters on the baking sheet in the refrigerator until the chocolate hardens to form a shell.
• Serve and enjoy! Store leftover candy in a covered container in the refrigerator for up to a week or longer. Leftover date caramel should be kept in the refrigerator in a lidded container for up to two weeks.