Shut the front door!
Turtles You Can EAT!!
Yes, yes, yes!! Peanut-free, gluten-free, refined sugar and all other chemically modified-ingredient FREE!! These crazy-good, very-much-like-the-real-turtle, bundles of gooey goodness are really very easy to make, they only require a little time and patience (it’s been very difficult to wait until they are ready in our house…the freezer door squeaks open repeatedly with little eyes and hands poking the setting turtles!). One of my favourite passtimes over the Holiday season is to create new and delectable chocolates to hand around and give out as gifts to our friends and family. I’ve tried a few variations on turtles and I’m finally feeling settled and confident with this one.
With so very many dietary allergies and restrictions these days, it’s difficult to confidently put our hands into a box of chocolates without wondering whether we will wind up with a belly ache soon after. I will always use recognizable ingredients in my recipes and this one is no exception!
Please let me know if you try these and how much you are enjoying them!!
- For the Crust:
- ½ cup smooth almond butter
- 2 Tbsp maple syrup
- 1 Tbsp almond meal/flour
- 1 Tbsp coconut flour
- For the Caramel Filling:
- ¾ cup medjool dates
- 1 cup boiled water
- ¼ tsp sea salt
- 1 tsp vanilla
- 1 Tbsp melted coconut oil
- For the Nutty Crunch:
- ½ cup coarsely chopped almonds
- For the Chocolate Coating:
- 1 cup dark chocolate chunks
- 1-2 Tbsp coconut oil
- 1-2 Tbsp honey, if needed
- For the crust, combine all ingredients in your food processor until smooth. On a lined cookie sheet, scoop the crust out in 1-1.5 Tbsps and form them into flat circular rounds. Place the cookie sheet in the freezer
- For the caramel filling, soak dates in boiled water for 5-10minutes. Drain off water, leaving the dates still quite wet and plump. Place all ingredients in food processor and blend until very smooth. Remove cookie sheet from freezer and top each round with a layer of caramel filling, distributing evenly and patting down with your fingers (I will generally have a bit of caramel filling left over - I save it and use it for more chocolates).
- Next, top each round with a few almond chunks, pressing them in gently. Replace cookie sheet to freezer
- For the chocolate coating, in a double broiler (or a small glass bowl set over top of a sauce pan with a few inches of water), over low-medium heat, melt chocolate and coconut oil (and honey if needed) until just melted and smooth.
- Remove rounds from freezer. With a spoon or small spatula, dunk each round in the chocolate, rolling it over to coat evenly, and set back on cookie sheet. Replace all covered turtles to freezer and allow to set for a few hours. Keep in fridge or freezer.