Chocolate Turtle Bites
Ever since I learned that you could make insanely delicious date-caramel with only two ingredients (shout out Dana at Minimalist Baker), it’s all I think about. When can I eat it next? How many times a week can you make without it being inappropriate? And most importantly, what new recipe can I make with it?
I started to think of all the things I love that include caramel, and how I could recreate them…ice cream sundaes, popcorn, Caramellos. I decided to start simple and go with one of my all-time favorite caramely things…THE TURTLE!
I love turtles so much, especially giant ones. But I wanted to share these at a party, so I went mini with these guys. If you do want to make the traditional turtle size, just double the size of the caramel ball and add more pecans to it. Enjoy!
{ Chocolate Turtle Bites }
makes 20-25
1/2 pound medjool dates
Sea salt
About 1/3 cup whole pecans (1 pecan for each bite)
1 cup dairy-free chocolate (dark works great here)
Pit your dates and then blend with a few big pinches of sea salt in a food processor. It should form a nice ball of caramel dough as it whizzes around. If your dates are really dry, soak them in some hot water before putting them in the food processor.
After blended, roll your caramel into small balls – about the size of a blackberry. Place balls on a piece of parchment paper and add a pecan to the top of each one. Press gently to flatten and freeze for 30 minutes.
Melt your chocolate, double boiler-style (see how here). After the chocolate is melted, remove from heat and dunk your pecan balls into the chocolate to cover it. Use a fork to remove them and let the excess chocolate drip through the prongs. Place back on the parchment paper and freeze again for 15-20 minutes until chocolate is set.
Serve right from the freezer! I think they taste better chilled and the chocolate is less messy that way.
Also check out my recipes for Chocolate Covered Whatever You Got and my Spicy Ancho Chocolate Covered Tortilla Chips on Food52. I clearly love covering things with chocolate.
9 Comments
krystal
August 4, 2015These look.so.good. I’m actually angry I used the last of my dates this weekend. These are going on my “make and throw into face” list.
Also, welcome back! I’m excited for more podcast episodes.
Jessica
August 5, 2015Krystal,
I need to make a “make and throw into face” list too! Love this. Podcast coming back soon! Starting to do Season 2 interviews now.
Mariela
August 4, 2015Hi Jessica! These look delicious, I can’t seem to get enough of dates. They are so versatile. Whats your favorite dairy-free chocolate? I love Hu’s salty chocolate, but haven’t used it for baking yet. Any recs?
Jessica
August 5, 2015Mariela,
I have never tried Hu. I’m going to look that up right now! I actually love using dark chocolate bars or if I’m having a sugar day Enjoy Life. My favorite, favorite is doing a combo of dark chocolate and Enjoy Life. I nice little balanced treat!
Cady | Wild Heart of Life
August 6, 2015I’ve been thinking of making a recipe with Dana’s date caramel, but I wasn’t sure what the texture would be. I’m glad to know it’s cohesive and not melty-like.
Jessica
August 7, 2015Cady, yes! Doooooo it. The consistency is not too runny at all – which means so many possibilities!
Friday Finds 8·7·15 | Learning to live with Liz
August 7, 2015[…] Chocolate Turtle Bites. (One Part Plant) — easy & delicious! […]
Tanya Lenzner
May 28, 2017I was extremely skeptical when I found this recipe in your cookbook. I mean, who would have thought you could make caramel out of dates?!? Just finished making these and they are AMAZING!!!! I never thought I would have turtles again because of not being able to have dairy (among other things) so I am desperately trying to not eat the whole pan right now! Thank you so much!
Jessica
May 30, 2017Tanya, oh yeah!! We MUST have turtles again, right? One of my favorite desserts of all time. So glad you we have a way we can eat them!