Chocolate Date and Pecan Turtles
A no-bake, vegan twist on classic chocolate turtles: a soft date caramel studded with toasted pecans, shaped into clusters, and coated in dark chocolate. The date caramel gets a hint of warmth from cinnamon and a touch of tahini for a nutty depth, making these feel indulgent while staying naturally sweet.
A no-bake, vegan twist on classic chocolate turtles: a soft date caramel studded with toasted pecans, shaped into clusters, and coated in dark chocolate. The date caramel gets a hint of warmth from cinnamon and a touch of tahini for a nutty depth, making these feel indulgent while staying naturally sweet.
Ingredients
10 ingredients- Fat
- 14g
- Carbs
- 24g
- Protein
- 3g
Whole recipe (12 servings): 2640 kcal
- 1 cup (230 g) packed soft pitted Medjool dates
- 2 tbsp creamy almond butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tbsp tahini
- 1/8 tsp fine sea salt
- 1 cup (120 g) chopped roasted pecans
- 1 1/4 cups (7.5 oz / 213 g) chopped dark chocolate (70% cacao or higher)
- Flaky sea salt, for sprinkling (optional)
Method
7 steps- Line a baking sheet with parchment paper. If your dates are not soft, soak them in hot water for 10 minutes, then drain and pat dry.
- In a food processor, combine the dates, almond butter, maple syrup, vanilla, cinnamon, tahini, and fine sea salt. Process until a smooth, thick paste forms, scraping down the sides as needed. It should hold together when pinched.
- Transfer the date mixture to a bowl and fold in the chopped pecans until evenly distributed.
- Using a tablespoon, scoop the mixture and shape into 12 rough clusters (about 2 inches wide). Place on the prepared baking sheet and freeze for 15 minutes to firm up.
- Meanwhile, melt the chocolate in a heatproof bowl set over a pot of barely simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
- One at a time, dip each chilled cluster into the melted chocolate, turning to coat completely. Lift with a fork, letting excess chocolate drip back into the bowl, and return to the parchment-lined sheet. Sprinkle with flaky sea salt, if using.
- Refrigerate the turtles for 20–30 minutes, or until the chocolate is set. Store in an airtight container in the refrigerator for up to 1 week.
Recipe notes
Helpful tips
- For a smoother caramel, soak dates in hot water for 10 minutes before processing.
- Toast pecans at 350°F (175°C) for 8–10 minutes if starting with raw nuts, then cool before chopping.
- Use a fork to lift the turtles from the chocolate and tap gently to remove excess coating for a neat finish.
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Heatproof bowl
- Saucepan (for double boiler)
- Fork
- Airtight container
Storage
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving.
Additional tips
- Allergy note: contains almonds (almond butter), sesame (tahini), and pecans. Use seed butter and omit tahini for a nut-free version, but check chocolate labels for cross-contamination. Chocolate can seize if any water gets into the melting bowl; ensure equipment is completely dry.
Recipe inspiration
Inspired by Snazzy Vegan Life
Estimated nutrition
Per serving: 220 calories
Fat: 14 g · Carbs: 24 g · Protein: 3 g
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