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Vegan Chocolate Pecan Turtles Recipe

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4.4 from 4 reviews

These Vegan Chocolate Turtles are decadent, guilt-free treats featuring crunchy pecan cookies topped with luscious date caramel and smooth dark chocolate. Made with wholesome ingredients like almond flour, psyllium husk, and coconut milk, they combine the perfect balance of nutty, sweet, and salty flavors for an irresistible vegan dessert that’s perfect for sharing.

Ingredients

Cookies

  • 2 cups (210g) pecans
  • 1 cup (100g) almond flour
  • 1 tablespoon psyllium husk powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup (67g) virgin coconut oil, melted
  • 3 tablespoons (60g) maple syrup
  • 18 pecan halves (for topping)

Date Caramel

  • 15 plump Medjool dates, pitted (remove hard stem end)
  • 1/2 to 3/4 cup full-fat unsweetened coconut milk, well stirred
  • 1/2 teaspoon vanilla paste or extract
  • 1/2 teaspoon fine sea salt

Chocolate Topping

  • 9 ounces (255g) dark chocolate chips or finely chopped dark chocolate
  • 1 1/2 teaspoons virgin coconut oil
  • Flaky sea salt (such as Maldon), for sprinkling

Instructions

  1. Preheat and toast pecans: Preheat your oven to 350˚F (175˚C). Spread 2 cups of pecans on a large parchment-lined baking sheet and 18 pecan halves on a separate small parchment-lined sheet for topping. Bake until fragrant and slightly darker, about 5-7 minutes. Let cool for 5 minutes.
  2. Prepare the cookie dough: Transfer toasted pecans to a food processor and pulse until finely chopped. Add almond flour, psyllium husk powder, and sea salt; pulse to combine. Pour in melted coconut oil and maple syrup, processing until mixture is damp and clumps together on the bowl sides.
  3. Shape and bake cookies: Form dough into 1 1/2 tablespoon-sized balls using a small ice cream scoop. Arrange on two parchment-lined baking sheets spaced 2-3 inches apart (about 16 balls). Press each ball into 1/4-inch thick rounds with your hands. Bake, rotating the sheets halfway, until edges and bottoms are golden, about 9-10 minutes. Cool completely on racks.
  4. Make the date caramel: Place pitted dates in a heatproof bowl and cover with boiling water (or warm water if dates are very fresh). Soak 10 minutes. Drain and transfer dates to a food processor. Pulse until chopped, then add 1/2 cup coconut milk, vanilla, and salt. Process until smooth and spreadable, scraping sides as needed. Add more coconut milk if too thick.
  5. Melt chocolate topping: Combine chocolate chips and coconut oil in a heatproof bowl. Microwave in 20-30 second intervals, stirring until smooth, or melt over a pot of simmering water, stirring frequently.
  6. Assemble cookies: Dollop 1 1/2 tablespoons of date caramel onto each cooled cookie, spreading gently, leaving a 1/4- to 1/2-inch border. Spoon a heaping tablespoon of melted chocolate over the caramel, smoothing to cover the caramel completely. Sprinkle with flaky sea salt and top each with a toasted pecan half.
  7. Chill and serve: Refrigerate assembled cookies until chocolate is set, at least 45 minutes. Enjoy these vegan chocolate turtles slowly, savoring every bite!

Notes

  • Psyllium husk powder helps bind the cookies and adds fiber; do not skip.
  • Use full-fat coconut milk for a creamy and smooth date caramel.
  • Reserve pecan halves for a beautiful topping and added crunch.
  • Refrigerate assembled cookies in an airtight container for up to one week.
  • If dates are too dry, soak longer or add extra coconut milk to caramel.
  • Use dark chocolate with at least 70% cacao for best flavor and vegan suitability.
  • Room temperature helps the cookies to set properly during chilling.

Find it online: https://recipefeastful.com/vegan-chocolate-pecan-turtles-recipe/