Not the best photo of them at all but I thought it was cute, the almonds aren’t attached but you can do that too if you wish to give them little legs for the kids. You can make them big or small. I choose to make mine big so I eat less of them 🙂 I love this recipe because you can eat them straight out of the freezer.
This recipes makes approx 14.
Throw in your food processor
200g of soaked dates – they don’t need to be medjool dates I just used your regular organic dates.
1/3 cup of coconut oil
45g of Mesquite
1 tsn Vanilla
pinch of salt
3 tbs of Date Water (water in which the dates were soaked in)
Blend on high, scraping the sides every now and then, until it becomes a creamy brown gooey, sticky caramel consistency.
Chop up 50g of Almonds or (nut of your choice) and mix through the caramel with a spatula.
Put into a bowl and refrigerate for 1 hour.
Once firm, roll into desired sized turtles and lay on a baking tray, lined with baking paper and freeze, while you make your dipping ganache.
Makes 1.5 – 2 cups of chocolate.
100g Raw Cacao
1 cup Coconut oil
1/2 cup Maple Syrup
1 tsn Vanilla
2 tbs Coconut Milk
Melt coconut oil using a double boiling method, combine all ingredients together in a food processor and blend on medium speed for 1 minute. You will reach a beautiful, thick & creamy chocolate consistency.
Transfer chocolate to a small dipping bowl.
Remove your caramel turtles from the freezer.
I use two forks to dip my turtles in the chocolate, they help the excess chocolate drip from the caramel, but still leaving a thick layer.
Once dipped place back onto your cool tray lined with baking paper and place back into the freezer to harden for about 30mins.
Remove from the freezer and eat! I Love eating them straight from the freezer. But that’s just because I am impatient.