These are simple to make and absolutely delicious! A much healthier sweet treat. The dates gives these turtles the perfect gooey caramel texture while the miso adds a salty-sweet note and adds to the depth of flavor.
Yield: about 18 turtles
Ingredients
- 6 Medjool dates (100g), pits and stems removed
- ¼ cup hot water
- 3 Tbsp almond butter or peanut butter
- ½ Tbsp light colored miso
- 1 tsp vanilla
- ½ tsp caramel flavoring
- 1 cup coarsely chopped pecans, optional to toast
- 4-6 oz Bakers chocolate, for coating
- 1 tsp coconut oil, optional
Instructions
- Soak dates for 15 minutes or until very soft.
- Optional to toast pecans. Three minutes in an AirFryer at 400°F. Oven at 350° for 5-7 minutes. Be careful these can burn quickly. Set these aside.
- In food processor add the dates with the soaking water, the almond butter, miso, vanilla and caramel flavoring. Process until creamy.
- Transfer caramel mixture to a large bowl then stir in the pecans.
- Using a spoon, drop on parchment lined baking sheet.
- To cover with chocolate, melt chocolate with coconut oil in a small pot, on very low heat. Alternatively, melt the chocolate in a small heat proof bowl which is sitting in a pot of hot water.
- Spoon melted chocolate over each mound then put baking sheet in freezer. After frozen, flip the turtles and spoon melted chocolate on the underside. Again return baking sheet to freezer.
- After turtles are frozen transfer them to an air tight container then leave them in the freezer until ready to serve. These thaw in a few minutes.