Chocolate Pecan Caramel Turtles
For the caramel, you’ll need:
- 1 can (15 oz of coconut cream (use only the solid top layer))
- 1/3 cup coconut sugar
- 3 medjool dates (pitted and halved)
- 2 tbsp coconut butter or coconut oil
- 1 tbsp arrowroot starch or cornstarch
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 tsp salt
And for assembly, gather:
- About 1 cup of raw (unsalted pecans (5 per cluster))
- 8 oz dark chocolate (melted)
- Optional: flaky salt for topping
- Begin by soaking the pitted, halved dates in warm water for around 15 minutes until they start to soften. Drain well and gently pat them dry.
- In a blender, combine all the caramel ingredients and blend until smooth. Transfer the mixture to a small saucepan over medium heat. Bring it to a simmer, whisking frequently for about 5-7 minutes, until the caramel thickens. Remove from heat and let it cool to room temperature. You can speed up the process by transferring the caramel to a different container.
- On a parchment paper-lined baking sheet, arrange 5-6 pecans for each cluster. Top each cluster with the caramel and freeze for 20-30 minutes.
- Chop the dark chocolate into small shards and melt it in the microwave in 30-second intervals, stirring well between each interval. Let it cool slightly.
- Top the caramel with a layer of chocolate using a spoon (it doesn’t have to be perfect!). Optional: sprinkle a bit of flaky salt on top. Return the clusters to the freezer or refrigerator until solidified, then enjoy!
If you’re not a fan of pecans, feel free to substitute them with cashews, almonds, or walnuts.
