These dark chocolate pecan caramel turtle clusters are vegan, naturally gluten free, and such an easy homemade dessert! I love these as a fun, healthier holiday treat or as a quick dessert or snack any time of year.
Buttery pecans + sweet vegan caramel + rich dark chocolate.
What's not to love?!
Homemade turtle clusters are one of my favorite easy treats. They have a little bit of everything. Salty, sweet, nutty, chocolaty, chewy, crunchy...you get the picture.
Such a fun way to make a healthier version of candy at home! Plus, the cute turtle shape (hence the name) makes it extra fun for kids.
These vegan turtle clusters are the perfect treat to keep on hand during the holidays. I keep a batch in the fridge for a quick dessert (or even a snack), and whenever we put them out for everyone to enjoy, they're gone within hours.
Let's make them!
Ingredients
Here's what you'll need:
- Pecans: raw, unsalted pecans are best in this recipe.
- Not a fan? Sub with cashews, almonds or walnuts.
- Dark chocolate: we use a vegan dark chocolate between 72-80%. Feel free to go darker if preferred, or use semisweet for a less bitter option.
Vegan Caramel:
- Full fat coconut cream: we're talking the stuff that comes in a can. Don't shake it up – you only need the top layer of solid cream (discard the liquid at the bottom of the can).
- Coconut sugar: we prefer coconut sugar because it has a naturally caramel-y taste.
- Medjool dates: the dates need to be softened in warm water for about 15 minutes before blending, but they really improve the texture of vegan caramel (and add natural sweetness).
- Coconut butter or coconut oil
- Arrowroot or corn starch: to thicken the caramel.
- Vanilla
- Cream of tartar: helps keep the caramel stable.
- Salt
Instructions
- Soak the dates. Soak the pitted, halved dates in warm water for about 15 minutes, until they start to soften. Drain well and gently pat dry.
- Make the caramel. Add all caramel ingredients to a blender and blend until smooth and creamy. Transfer to a small saucepan over medium heat and bring to a simmer, whisking frequently, for about 5-7 minutes (until the caramel thickens). Remove from heat and let cool to room temperature. To speed this up, transfer the caramel to a different container.
- Assemble the pecans and caramel. Arrange 5-6 pecans (for each cluster) on a parchment paper-lined baking sheet. Top each cluster with caramel. Freeze for 20-30 minutes.
- Melt the chocolate. Chop your chocolate into small shards and microwave in 30 second intervals, stirring well between each interval, until completely melted. Let cool slightly.
- Finish assembly and refrigerate! Top the caramel with a layer of chocolate. (I just use a spoon to do this – it doesn't have to be perfect!) Optional: top with a bit of flaky salt. Return to freezer or refrigerator until solidified, then enjoy!
Storage
Store the clusters in an airtight container in the refrigerator for up to two weeks, or up to 6 months in the freezer.
If frozen let defrost for at least 20 minutes before eating (unless you want to risk breaking a tooth!).
More easy vegan desserts you'll love:
- Almond Joy Bites
- Chocolate Peanut Butter Cups
- Homemade Dark Chocolate Bark with Strawberries and Pistachios
- Homemade Peppermint Patties
- Edible Cookie Dough Bites
If you make these vegan chocolate caramel pecan turtle clusters, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Chocolate Pecan Caramel Turtles
- Total Time: 1 hour
- Yield: 12-15 clusters 1x
- Diet: Vegan
Description
These dark chocolate pecan caramel turtle clusters are vegan, naturally gluten free, and such an easy homemade dessert! I love these as a fun, healthier holiday treat or as a quick dessert or snack any time of year.
Ingredients
Caramel:
- 15 oz can of coconut cream (only use solid top layer of cream in can)
- ⅓ cup coconut sugar
- 3 medjool dates, pitted and halved
- 2 tbsp coconut butter or coconut oil
- 1 tbsp arrowroot starch or cornstarch
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- ¼ tsp salt
Assembly:
- About 1 cup raw, unsalted pecans (5 per cluster)
- 8 oz dark chocolate, melted
- Optional: flaky salt for topping
Instructions
- Soak the pitted, halved dates in warm water for about 15 minutes, until they start to soften. Drain well and gently pat dry.
- Add all caramel ingredients to a blender and blend until smooth. Transfer to a small saucepan over medium heat and bring to a simmer, whisking frequently, for about 5-7 minutes (until the caramel thickens). Remove from heat and let cool to room temperature. To speed this up, transfer the caramel to a different container.
- Arrange 5-6 pecans (for each cluster) on a parchment paper-lined baking sheet. Top each cluster with caramel. Freeze for 20-30 minutes.
- Chop chocolate into small shards and microwave in 30 second intervals, stirring well between each interval, until completely melted. Let cool slightly.
- Top the caramel with a layer of chocolate. (I just use a spoon to do this – it doesn't have to be perfect!) Optional: top with a bit of flaky salt. Return to freezer or refrigerator until solidified, then enjoy!
Notes
Not a fan of pecans? Sub with cashews, almonds or walnuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 Cluster
- Calories: 240
- Sugar: 13.3 g
- Sodium: 48.3 mg
- Fat: 18.3 g
- Carbohydrates: 18.6 g
- Fiber: 2.4 g
- Protein: 2.4 g
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