HOMEMADE TURTLES

By grinder

~This Recipe Is: Low Sugar, Gluten Free, Vegan!~

Ingredients

• Homemade Caramel Sauce:
• 3/4 cup Light Coconut Milk, canned
• 6 Tbsp. Unsweetened Almond Milk {or 1c.+2T. light coconut milk}
• 1/4 cup Butter Flavor Spectrum Organics Shortening{48g}
• 1/4 teaspoon Salt
• 1/4 cup Agave Nectar*{84g}
• 1/4 cup Water*
• 1 cup Sucanat{192g}
• 1/2 cup Granulated Erythritol{96g}
• 2 teaspoons Vanilla Extract
• Turtles:
• 3.5 oz. 85% Cacao Chocolate {or chocolate of choice}
• 3 tablespoons Chopped Pecans {roasted or raw, whatever you like}
• 3 tablespoons Homemade Caramel Sauce

Details

Adapted from dessertswithbenefits.com

Preparation

Step 1

Homemade Caramel Sauce:
Spray a ceramic dish with cooking spray.
>In a microwave-safe container, microwave coconut milk, almond milk, shortening and salt at 20-second intervals, stirring between each one, until melted.

In a med-sized pot, whisk together agave, water, sucanat and erythritol. Add a candy thermometer to the pot and place over med-high heat. Do not stir, just let it come to a boil.
>At 250°F, remove pot from the heat and whisk in the milk/shortening mixture. Stop whisking once it's all added. Return pot to med-high heat. At 250°F, turn off the heat and whisk in the vanilla. Pour mixture into the prepared dish and let sit at room temp 1-2 hours. Stir mixture well, then scoop/pour into a container {I put half in a squirt bottle and half in a maple syrup server}

*I made this a few times with varying levels of coconut milk, agave and water to get myself a little more familiar with
caramel-making and the liquid: sugar ratio. This caramel sauce also works with ⅓ cup agave nectar and 2 tablespoons water instead of ¼ cup of each. This also works with pure maple syrup instead of agave.
**This recipe is: reduced fat, reduced sugar, gluten free, vegan!
***You can drizzle over cakes, pancakes, ice cream, pie, etc. You can stir it into your coffee. You can fill cupcakes with it.

TURTLES:
Melt chocolate in a double boiler or other deep bowl. Spoon the melted chocolate onto wax paper or parchment paper and make circles {2" like real Turtles} Sprinkle on the pecans, making sure to reach close to the edges of the melted chocolate. Refrigerate 20 minutes.

Top the pecans with the caramel. Transfer a chocolate “disc” onto a fork and dunk entirely in the chocolate. Rest back on the paper. Do this with the rest of the “discs” and refrigerate 40 minutes or until completely firm.

Store turtles in a pretty container and let come to room temperature before snacking {if you can wait that long}