These homemade chocolate pecan turtle bites are an irresistible twist on the classic candy! Made with chewy date caramel, crunchy toasted pecans, and smooth semi-sweet chocolate, they're the perfect homemade treat for any occasion.
Don't get me wrong - traditional pecan turtle candies are adorable, but I couldn’t resist simplifying the process. Quick desserts are always a win in my book!
Instead of assembling the pecans and adding a dollop of caramel, letting it set, then adding chocolate and having them set again, we are just going to toss all the ingredients into the food processor instead. SO easy and the results are absolutely delicious.
They're also vegan, gluten-free, and made without refined sugars - just wholesome ingredients that cure any sweet tooth.
Why you'll love these chocolate turtle bites
- Naturally sweetened: Thanks to a vegan homemade caramel! Chewy dates, creamy cashew butter, vanilla, and a pinch of salt create a rich, natural sweetness that's similar to the classic chewy caramel, just without corn syrup or dairy!
- Minimal ingredients: These turtle bites come together with just 8 simple ingredients, making them the perfect sweet treat.
- Quick & easy: Just toss everything into a food processor for a simple, hassle-free recipe—perfect for satisfying your sweet tooth pronto!
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Vegan chocolate turtles ingredients
- Medjool dates: Make sure they are super soft! If not, soak them in hot water for 10 minutes, then drain before adding them to the food processor
- Raw pecans: Chopped and toasted until fragrant, giving them a sweet, buttery flavor.
- Cashew butter: Use natural, drippy cashew butter. Combined with the dates, it creates the perfect caramel-like consistency.
- Flaxseed meal: Brown or golden flaxseed meal works great and helps hold the bites together without being too sticky.
- Pure vanilla extract: Enhances the flavors and adds sweetness. You can also use vanilla bean powder or seeds if desired.
- Pink Himalayan salt: balances the sweetness.
- Semi-sweet chocolate chips: Melted to create the perfect chocolate drizzle.
- Coconut oil: Helps melt the chocolate for a smooth drizzle. Use refined coconut oil for a more neutral flavor.
- Flaky Sea Salt: a sprinkle of sea salt on top of each turtle ball as a finishing touch. I used these sea salt flakes, but additional Himalayan salt will also work.
How to make easy homemade turtles
These turtle bites come together quickly since we’re shaping them into bite-sized balls instead of traditional caramel nut clusters! They’re absolutely delicious and ready in less than ten minutes.
First, toast the pecans on a baking sheet for 5 minutes or until fragrant. Be careful not to overbake and burn them!
While the pecans are toasting, add soft dates, cashew butter, flaxseed, vanilla, and salt to a food processor. Once the pecans are toasted, add them and pulse until well combined.
Use a 1.6-inch cookie scoop to scoop the batter into balls and place them on a parchment-lined baking sheet or large plate.
In a microwave-safe bowl, melt chocolate chips with the coconut oil. Drizzle the melted chocolate over the balls and add a few sea salt flakes as a finishing touch.
Lastly, place the homemade turtle bites into the freezer to set for 20-30 minutes. Remove and enjoy!
Variations
- Dark Chocolate Turtles: Swap semi-sweet chocolate for your favorite dark chocolate bar or chips.
- White Chocolate: Fold in mini vegan white chocolate chips, or melt and drizzle over the turtle bites.
- Chocolate Lover: Double the amount of chocolate used and fully coat each ball with the melted chocolate.
Turtle candies are most often enjoyed around the holidays (Christmas and the New Year) but can be enjoyed year-round or for any other holiday! Here are a few more delicious sweet treat recipes:
- Chocolate Peanut Butter Bark
- Chocolate Covered Peanut Butter Protein Balls
- Peanut Butter Cup Energy Bites
- Vegan Peppermint Bark
Storage
Store homemade turtles in an airtight container in the freezer for up to two months. Remove from the freezer and let sit at room temperature for 2-4 minutes before enjoying. Alternatively, store the bites in the fridge for 1-2 weeks.
📋 Recipe
Homemade Chocolate Pecan Turtle Bites with Dates
Equipment
- baking sheet
- food processor + spatula
- measuring cups & spoons
Ingredients
- 1 cup pitted medjool dates about 8-10 dates
- 1 heaping cup chopped raw pecans
- 3 tablespoons natural cashew butter make sure it's pourable
- 1 tablespoon flaxseed meal
- 1 tablespoon water
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pink himalyan salt or salt of choice
Chocolate Drizzle
- ⅓ cup dairy-free semi-sweet chocolate chips
- 1 teaspoon coconut oil
- pinch flaky sea salt optional
Instructions
- If your dates aren't sticky and soft, soak them first: Pit and roughly chop* dates. Add to a bowl and cover with hot water.
- Toast pecans: Preheat oven to 350℉. Add pecans to a baking tray and spread evenly. Once the oven is preheated, add pecans and bake for 5-7 minutes or until fragrant.
- Combine ingredients: Drain dates (if needed) and add to the food processor along with the toasted pecans and the remaining ingredients. Pulse on high for 30 seconds to 1 minute, scraping the sides as needed until the ingredients are well incorporated.
- Scoop: Using a 1.6-inch cookie scoop (or something similar) scoop the batter into balls and place them on a parchment-lined baking sheet or large plate.The batter will yield about 15-18 balls, depending on the size of the scoop.
- Melt & drizzle: Combine chocolate and coconut oil into a microwave-safe bowl. Heat for 1 minute 30 seconds, stirring every 30 seconds to ensure the chocolate melts evenly. Use a spoon and drizzle the melted chocolate over the balls. Add a sprinkle of sea salt flakes to the top of each ball if desired (optional)
- Chill: Place the bites into the freezer to set for 25-30 minutes or until the chocolate has hardened and the balls are firm.
- Storage: Store the turtle bites in an airtight container in the freezer for up to two months. Remove the freezer and let sit at room temperature for 2-4 minutes before enjoying. Alternatively, store in the fridge for 1-2 weeks.
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