13 Dec Healthy Turtles
Some of my most cherished memories of Christmases past are the times when the communal box of Turtles were passed around the table or the office. Oh how I loved those little morsels of chocolate crunchy sweet heaven!
As I changed my eating habits and lifestyle, I no longer appreciated or even enjoyed the once beloved milk chocolate turtles and how they made me feel after I ate them. For many years now, I’ve made various versions of my once favourite “Turtle”. This year I concocted this recipe and fell in love with the ease and simplicity of how it came together.
I used to make all the layers of turtles using various whole foods – the chocolate, pecans and caramel, but I think I simplified things this year and still get the same type of flavours and textures with this version.
Now, I use only whole foods to cook and do my best to use only natural sweeteners in moderation when needed. This isn’t exactly like a traditional turtle, it’s my boiled down quick and easy variation. The recipe is super simple and only requires a few ingredients to make.
What you need
Base of Turtles
1 c Pecans
1/2 c Medjool dates, seeds removed
Himalayan salt to taste
1/4 c almond butter
1/3 c Coconut oil
3 Tbsp Cacao
2 drops Vanilla extract
pinch of Himalayan salt
What you do
- Line a cookie sheet with parchment paper
- In a food processor, process pecans to achieve a chunky texture. Be sure not to over process into fine crumbs – you want some chunks for the crunch factor!
- Add dates and salt and continue processing until a sticky mixture is formed. This will form the base of the turtles
- Scoop out one teaspoon of the base mixture. Roll the mixture into a ball with clean hands and place on the prepared cookie sheet. Flatten the ball by pressing it down with your palm, then press your thumb in to the middle to create a well or cavity to hold the caramel. Repeat until all the mixture is used. Should make about 24 if making small bite sized balls
- Place 1/2 tsp of almond butter in to each turtle base in the opening you created with your thumb. Continue to use all the almond butter to fill all the turtle bases
- For the chocolate: Heat the coconut oil in a double-broiler method by bringing a medium sized pot of water to a boil and placing a small steel bowl or small pot on top of the pot of boiling water
- Add remaining cacao, vanilla and salt. Stir ingredients well until everything is combined well. There is no sweetener in this chocolate coating since the turtle base is already sweet
- Let the chocolate cool to thicken slightly, then drizzle about 1/2 tsp of the chocolate on top of each turtle base until it’s all used up
- Place the chocolate covered turtles in your freezer to set for at least 15 minutes
- They’ll be fine to eat after the chocolate is set. If you leave them in the freezer to freeze completely, let them thaw slightly before serving
Makes approx 24
Now pass the turtles, please!