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.
- 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)
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.
Take turtles out of freezer and drizzle and with remaining chocolate to form shell on back.