Turtles with Date Caramel

Yields About 25
  1. 3.5 oz Organic Dark Chocolate (I like to use Trader Joe’s 73% Cacao Super Dark)
  2. 25-30 Pecan Halves (1 per piece)
  3. 1/4-1/2 Cup Date Caramel (see below)
  1. Place a parchment lined baking pan in the freezer (this step is very important!)
  2. Add 1-2 inches of water to a small saucepan and heat over medium-high heat with a heat-safe dish (Pyrex) resting in the top of the pot. (You can also use a double boiler if you have that.)
  3. Break up the chocolate and put it in the bowl to melt. Stir it occasionally.
  4. Once the chocolate is melted and smooth, remove the pan from the freezer and use a teaspoon or small cookie dropper spoon small discs of chocolate onto the pan. (Reserve about 1/4 of the chocolate for drizzling.)
  5. Once finished, put the chocolates back into the freezer to set.
  6. After 5-10 minutes, remove the chocolates and use a piping bag or decoration tool to squeeze an ample amount of caramel onto each chocolate.
  7. Press a pecan half into each of the candies.
  8. Put the rest of the melted chocolate into a piping bag and drizzle it over each turtle.
  9. Put them back into the freezer to set for about 30 minutes.

Date Caramel

  1. 1 Cup Pitted Medjool Dates
  2. 1/2 Cup Melted Coconut Oil
  3. 1/4 Cup Water
  4. 1/2 tsp Cinnamon
  5. Dash of Sea Salt


  1. Place all ingredients into a high-powered blender and process until smooth.
  1. If the ingredients do not blend into a smooth, creamy consistency, add small amounts of water until they do.

Leave A Comment