Healthy Chocolate Turtles with Molasses Caramel

Posted on by llbalanced
Healthy Chocolate Turtles with Molasses Caramel
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    [post_date] => 2017-02-06 09:52:39
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    [post_title] => Healthy Chocolate Turtles with Molasses Caramel
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02.06

Who here grew up with Chocolate Turtles as part of their dessert lexicon? I honestly don't remember the first time I ate one, but I see gratuitous amounts of them at the pharmacy and grocery store around Valentine's day, which is why they recently came to mind.

Though I don't remember when I first enjoyed one, I sure as shootin' remember the experience! Once unwrapped with impatient fingers, you bite through insta-melty milk chocolate, then chewy caramel, and lastly your teeth are halted pleasantly at buttery pecans, which are incorporated into the mouthful of textural perfection.

*wipes drool*

Problem is, as I grew, so did both my tastebuds and my knowledge. As a adult at the ripe-ole-age of 31, milk chocolate tastes sickeningly sweet to me and packaged caramel tastes artificial. I also have the wherewithal to check ingredient lists, and lemme tell y'all: this one's a DOOZY.

The traditional packaged Chocolate Turtles are a veritable laundry list of inflammatory ingredients like corn syrup, hydrogenated palm oil and a host of fake flavors and preservatives. Why why why!?!

Never fear though—we don't need no stinkin' packaged Chocolate Turtles this Valentine's Day!!! Nope, not when we have this recipe that is made with whole-foods ingredients and is way more delicious!

The Molasses Date Caramel in this recipe is actually from my cookbook, which is coming out in Mid-May (you can pre-order it on Amazon HERE ), and it is LUSCIOUS! Molasses adds a slightly spicy, extra rich note, and I love keeping this around and using it like jam. My favorite combination is a piece of toasted bread, a layer of tahini, a thick layer of this jam and a sprinkle of sea salt. Tooooo good.

In this recipe, it's the perfect middle layer between nutty roasted pecans and melted dark chocolate. I love treats like this, because the fiber and protein from nuts makes these turtles really satisfying, so it's easy(ER) to stop at just one!

This Valentine's day, make these super easy Chocolate Turtles for your love, your family or just yourself, knowing that you can feel fantastic about the nutrition and, duh, taste!

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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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