Today I’m speaking a love language almost every woman I know can relate to….and that is chocolate.
More specifically: salted chocolate turtle candy. A.K.A. toasted pecans and caramel wrapped up in dark chocolate with sea salt sprinkles on top…UGH! It’s almost too much. Almost.
But when you’re this close to Valentine’s day, “too much” is totally acceptable.
So if you’re still in cleanse mode from January, now is the time to let loose a little and indulge so you can feel like the super special person you are.
I’m literally stuffing my face with one of these as I type this out, so I’m practicing what I preach over here. And I’ve gotta say: life is bliss right now.
Oh and I need to let you in on a little secret about these: they’re made with date caramel sauce instead of sugary, milky caramel sauce! Which means more fruit and less refined sugar.
If you’ve never tried making date caramel, just know that once you do it will make your all-natural, no added sugar diet a breeze.
Not only will you feel better about indulging in sweets, but you will want to use it on everything because it’s so good.
I’m pretty sure the majority of my dessert recipes contain dried dates in some form or fashion, so case in point. It’s my go-to, for sure.
If you make these, just know that your hands will get super messy as well as your kitchen counter but it’s all worth it in the end. Hope you love them and have a happy rest of your day!
- 2 cups pecans, toasted and roughly chopped
- 8 ounces semi-sweet chocolate chips (vegan/dairy-free option: use vegan chocolate)
- 12 ounces dried dates
- ¼ cup date water
- pinch of salt
- dash of vanilla extract
- Begin by making the date caramel sauce: add dried dates to a bowl and pour boiling water over them.
- Let the dates soak in boiling water for at least 30 minutes (you can work on the other ingredients in the mean time).
- Once the dates finish their soak time, add them to a food processor along with ¼ cup of the date water, a pinch of salt and a dash of vanilla extract.
- Process on high until well combined and mixture reaches a smooth consistency.
- Transfer to a mixing bowl and set aside.
- Next, toast pecans over medium heat until fragrant. Let cool on a plate, then roughly chop and add to the date caramel bowl.
- To melt the chocolate, add water to a medium saucepan and bring to a boil.
- Add chocolate chips to a glass bowl.
- Place the glass bowl on top of the saucepan and allow the boiling water to melt the chocolate, stirring frequently with a spoon until the chocolate is fully melted. Turn off heat and set the glass bowl on the counter.
- By now you should have two bowls: one with melted chocolate and one with the date caramel and pecans.
- With a small spoon, scoop out ~ 1-2 tablespoons of the date caramel and pecan filling.
- Roll it around in your hand until it's semi-circular, then dip it into the melted chocolate and coat all sides.
- Lay the candy onto parchment paper. Repeat this process until all candies are covered in chocolate.
- Next, place the turtle candy in the freezer to let the chocolate harden.
- Once the chocolate is hard, you can transfer it to the refrigerator and it's ready to serve!
- *DO NOT leave the candy out at room temperature.
Looking for more chocolate recipes? Check these out:
- Flourless Chocolate Cake with Tahini and Warm Pomegranate Compote
- Vegan Chocolate Fruit Dip
- Chocolate-Orange Date Bites