Healthy Chocolate Turtles with Molasses Caramel

Healthy Chocolate Turtles with Molasses Caramel
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    [ID] => 7653
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    [post_date] => 2017-02-06 09:52:39
    [post_date_gmt] => 2017-02-06 15:52:39
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    [post_title] => Healthy Chocolate Turtles with Molasses Caramel
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    [post_modified] => 2017-02-06 09:52:39
    [post_modified_gmt] => 2017-02-06 15:52:39
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7653
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02.06
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TOTAL TIME :30minutes30minutes
17turtles
INGREDIENTS
  • TURTLES
  • 3/4 cup raw pecans
  • 5 1/2 ounces dark chocolate, roughy chopped (rec 72%)
  • 1 batch Molasses Date Caramel
  • Optional: sea salt for garnish
  • MOLASSES DATE CARAMEL
  • 1 cup canned full fat coconut milk
  • 1/2 cup packed medjool dates, pitted (buy with pit-in)
  • 1 teaspoon molasses
  • 1/4 teaspoon sea salt
DIRECTIONS
TURTLES
  1. Preheat oven to 350 and add pecans to a parchment-lined baking sheet. Bake for 10-12 minutes, until slightly darkened in color and fragrant. Set aside to cool.
  2. Make Caramel according to directions below. While caramel is cooling. Make “Y” shapes with three pecan half until no pecans remain (it’s ok if a some are broken into small pieces, you just want approximately the same amount of pecans for each turtle).
  3. Dollop around 2 teaspoons caramel on top of each “Y” shape and spread a little to cover pecans. Place in the freezer. You might have a little caramel leftover—I like to add it to my oatmeal!
  4. Grab a double-boiler or make a double boiler: To make a double boiler, add 2-3 inches water in a medium sauce pot. Place a stainless steel or glass bowl on top that is big enough not to fall in, then add chocolate. Heat to low and stir chocolate constantly until melted. Remove pecans/caramel from the freezer and drizzle 1 tablespoon melted chocolate over each mound of caramel, trying to cover caramel as completely as possible.
  5. Sprinkle on extra sea salt for garnish, if using. Place turtles back in the freezer for 30 minutes, or until set. Place them in a tightly sealed container and keep in the fridge to enjoy. Will keep for a week.
MOLASSES DATE CARAMEL
  1. Add coconut milk and dates to a blender and puree until as smooth as possible—you will still see teeny pieces of date. Add mixture to a small sauce pot and turn to medium heat. As soon as the mixture starts simmering, turn heat to the lowest setting possible. Cook, stirring every thirty seconds, until mixture has reduced by 1/2 and is a light brown color. Remove from heat and stir in molasses and sea salt. Allow caramel to cool to lukewarm before topping pecans with it.
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  • Chad Blackburn

    This looks absolutely amazing! I just have to perfect my baking skills…. which are nonexistent! Help!

    • Lol it’s all about practice!!! And that’s what the instructions are for :). Let me know if you have any questions!