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.
- 15 oz can of coconut cream (only use solid top layer of cream in can)
- 1/3 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
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- About 1 cup raw, unsalted pecans (5 per cluster)
- 8 oz dark chocolate, melted
- Optional: flaky salt for topping
- 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!
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
Keywords: vegan chocolate turtles