Trying to veganize your favorite chocolate desserts? These vegan chocolate turtles are a healthy and fun homemade alternative to the classic.
Warning: This dessert may cause cute aggression. Don’t squeeze these little cuties too hard before you indulge. Don’t worry; no turtles were harmed in the making of this plant-based sweet treat.
Ingredients
- Base Layer:
- 1 cup raw almond meal
- 2 Tbsp almond butter
- 1 Tbsp coconut oil, warmed if necessary
- 1 Tbsp maple syrup or agave
- 1/4 tsp cinnamon
- 1/4 tsp pure vanilla extract
- pinch of salt
- Caramel Layer:
- 6-8 Medjool dates, pits removed, soaked in hot water for 15min
- 1-2 tsp agave nectar
- 1 tsp coconut oil, warmed if necessary
- 1/2 tsp vanilla extract
- 1 Tbsp water (more if needed)
- Chocolate Layer:
- 5-6 bars of Vega® Maca Chocolate
- 6 pecans per chocolate (72 total)
Preparation
-
For Base:
-
Add all Base Layer Ingredients to high speed blender or food processor and blend. Consistency should be similar to cookie dough.
-
In a silicon mini muffin tray, divide mixture into each cup and press down to form base layer.
-
Put in freezer while you make your date caramel.
-
For Caramel Layer:
-
Mix all caramel ingredients in high speed blender or food processor until smooth. If too thick, add 1 tsp water at a time.
-
Place on top of base layer. Put back in freezer for 10-15 min.
-
For Chocolate Layer:
-
Place double boiler on stove to simmer and break up bars into smaller pieces. Place chocolate pieces in top of double boiler and melt.
-
Pop turtles out of tray and coat each in melted chocolate.
-
Insert pecans into base to make turtle legs, head and tail. Place back in freezer for 10 min.
-
Finally:
Take turtles out of freezer and drizzle and with remaining chocolate to form shell on back.
