Vegan Chocolate Caramel Pecan Turtle Clusters

• Condiments

  • 1/2 cup 120 grams almond butter or peanut butter
  • 1/4 cup 80 grams maple syrup

• Baking & Spices

  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp 30 grams coconut oil

• Nuts & Seeds

  • 2 cups 200 grams raw pecan, raw halves

• Other

  • 6 ounces | 175 grams dairy free chocolate chips , chopped or in chips

Found on asaucykitchen.com

Description

Ingredients

• 2 tablespoons |30 grams coconut oil
• 1/4 cup | 80 grams maple syrup
• 1/2 cup | 120 grams almond butter or peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 cups | 200 grams raw pecan halves
• 6 ounces | 175 grams dairy free chocolate chips , chopped or in chips

Directions

• Preheat the oven to 350°F/180°C.
• Add all of the caramel ingredients to a small sauce pan and warm on a low heat. Stir together until the coconut oil and the nut butter melts, then remove from the heat. Keep stirring until everything is smooth and completely mixed together. Place in the fridge to let cool and harden slightly while you prep the other ingredients.
• Spread the pecan halves across a baking sheet in an even layer and toast in the oven for 5-7 minutes until the pecans become fragrant and slightly browned. Remove the pecans from the oven and let cool.
• Add about an inch of water to a medium sauce pot and bring to a simmer. Add the chocolate to a heat proof bowl. Make sure the heat proof bowl is large enough that it can sit in the sauce pot without actually sitting the pot or touching the bottom of the pot. Stir the chocolate as it softens over the simmering water. When there are only a few chocolate chunks left unmelted, remove the bowl from the heat. Keep stirring until the chocolate is fully melted. Set aside.
• Line a couple of baking sheets with parchment paper and arrange the pecan halves into star shaped clusters of five. You can also just drop the pecans into small clusters without arranging them. They wont look like turtles, but it will be faster and just as delicious in the end.
• Remove the caramel mixture from the fridge. If the caramel has solidified stir until it becomes easier to work with - the consistency should be like honey or brown rice syrup.
• Use a small spoon to drop mounds over the pecan clusters. Do this until all of the pecan clusters are covered.
• Use another small spoon to cover each pecan caramel cluster with the melted dark chocolate chocolate. Once every cluster is covered, place in the refrigerator to let harden for 20 minutes and enjoy.