Prep Time: 20 minutes

Cook Time: 0 minutes

Chill Time: 2 hours

Serves: 17 single turtles

Ingredients

  • ½ cup no-sugar-added sunflower butter
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 teaspoons vanilla
  • 68 pecan halves
  • ½ cup dairy-free chocolate chips

Instructions

  1. Begin by preparing the caramel. In a medium bowl, combine the sunflower butter, maple syrup, coconut oil and vanilla. Mix it well until it’s smooth and combined. Cover the mixture and place it in the fridge for at least two hours to harden.
  2. While the caramel is hardening, prep the pecans. Place your parchment paper on a large baking sheet and arrange the pecan halves to form turtle legs. This will make the 17 turtles with four pecan halves each.
  3. Once the caramel has set, scoop 1 tablespoon of the caramel mix out and roll it into a ball. Press the ball onto the middle of one set of the pecans and adjust it as needed. Place a small piece of pecan to make the head of the turtle. Repeat with the remaining caramel until all turtles are assembled.
  4. In the microwave, melt the chocolate chips in a small bowl in 30-second increments until smooth, about 1 to 2 minutes. Scoop a small amount over each turtle and spread over the caramel.
  5. Once complete, place the baking sheet in the fridge to allow the turtles to set.
  6. These are best stored in the fridge, but they can be left at room temperature for a couple hours if being served at a party or packed to be taken to a gathering.

Nutrition Info

Calories per serving: 164

Total fat: 14 g

Saturated fat: 5 g

Sodium: 1 mg

Total Carbohydrate: 10 g

Dietary fiber: 1 g

Sugar: 7 g

Protein: 2 g

Recipe adapted from: realfoodwithjessica.com