Vegan Salted Caramel Turtles
Author: Rachel Chew
Recipe type: Vegan, Dessert
Serves: 14-16
- CHOCOLATE
- ½ c. coconut oil
- ½ c. cacao powder
- 3 tbsp maple syrup
- ¾ tsp. salt
- SALTED CARAMEL
- ¾ c. dates
- 6 tbsp. coconut milk + extra if needed
- ½ tsp. vanilla extract
- ½ tsp. caramel extract (optional)
- ½ tsp. salt
- TO ASSEMBLE
- ½ c. Pecans, toasted
- Toast pecans in oven on a baking sheet for 5 minutes in a 350F oven, or until aromatic.
- Line a tray with mini cupcake liners. Put 1-2 toasted pecans in each liner.
- For the caramel, add all the ingredients in a food processor and mix until smooth. Add more coconut milk as needed to reach a paste consistency.
- In a separate medium mixing bowl, add in all the chocolate ingredients and whisk until smooth.
- Spoon in caramel into each mini cupcake liner on top of the pecans, then top it off with a spoonful of the chocolate mixture.
- Let them set in freezer for 15-20 minutes before eating. Store in freezer.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-salted-caramel-turtles/
3.5.3226