Turtle Bites w/ Ooey Gooey Caramel Sauce

By

Variation of recipe in Practically Raw Desserts by Amber Shea Crawley

View complete recipe

  • 3

Ingredients

  • Ooey Gooey Caramel Sauce:
  • 36 pecan halves, optional (*we prefer nut-free version)
  • 1 cup pitted dates, soaked in warm water for 20 minutes and drained
  • 2/3 cup nondairy milk of choice (such as almond milk or coconut milk)
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • Chocolate:
  • 1 cup Cacao powder (*I sometimes reduce to 1/2 cup)
  • 1 cup Cacao butter, melted (*I substitute coconut oil or 1/2 cup of each)
  • 60 drops liquid stevia (*I use 1 tsp)OR 2-4 Tbsp Maple Syrup,to taste
  • 1 tsp vanilla extract (not in original recipe)
  • 1/8 tsp sea salt(*I had trouble with salt dissolving so I omit it.)

Preparation

Step 1

Make Ooey Gooey Caramel Sauce:
Soak dates in warm water for 20 minutes, then drain.
Combine all ingredients in a high-speed blender and blend until smooth.
(Can be stored in a glass jar or airtight container in the refrigerator for up to 3 days.)

1. Line mini muffin tins with paper liners.
2. In a small bowl, whisk together the cacao powder, cacao butter, stevia, and salt until smooth. (*I had trouble with salt dissolving so I omit it. Try blending in high speed blender for better results.)
3. Spoon 1-2 teaspoons of the chocolate mixture into each muffin cup (just enough to completely cover the bottom).
4. Set the remaining chocolate mixture aside in a warm place. Place the pan in the freezer for about 5 minutes, until the chocolate is solid.
5. Remove the muffin tin from the freezer and spoon about 1/2-1 teaspoon Ooey Gooey Caramel Sauce into the center of each cup, gently spreading it into an even layer.
6. Place a pecan half onto each turtle.
7. Spoon 1-2 more teaspoons of the remaining chocolate mixture onto each turtle to cover the caramel and nuts.
8. Refrigerate or freeze until firm and set.

Store in an airtight container in the refrigerator for up to 2 weeks.

**Chef's Tips: If the chocolate mixture begins to firm up before you're done using it, stick it in a warm dehydrator for a few minutes to melt it back down.
**A squeeze bottle makes an easy and efficient way to dole out the melted chocolate and/or the caramel sauce.
**Turtle Cups: Use a regular-size muffin tin instead of a mini one to make larger turtles.

View complete recipe