These vegan chocolate pecan turtle bites are a fun and easy twist on the classic turtle candy. Chewy date caramel, toasted pecans, and cashew butter create a rich, nutty bite with a satisfying crunch. A smooth, semi-sweet chocolate drizzle ties the bites together and makes them feel much more indulgent than they actually are.
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Ingredients for vegan chocolate pecan turtle bites
This recipe keeps the ingredient list short and intentional. Here's what you need:
- Medjool dates: naturally sweeten the bites and create a chewy, caramel-like base. If they aren't soft and sticky, soak them in hot water for 10 minutes and drain before using. Deglet Noor dates also work well in this recipe.
- Raw pecans: chopped and toasted until fragrant for a sweet, buttery crunch
- Cashew butter: use natural, drippy cashew butter. Combined with the dates (and vanilla), it creates a rich caramel-like consistency.
- Flaxseed meal: helps bind the bites together without making them too sticky. Brown or golden both work.
- Pure vanilla extract: rounds out the flavors and adds a subtle sweetness. Vanilla bean powder or paste also works.
- Pink Himalayan salt: balances the sweetness of the dates and chocolate.
- Semi-sweet chocolate chips: melted with coconut oil to create the perfect chocolate drizzle.
- Coconut oil: helps the chocolate melt smoothly. Use refined for a more neutral flavor.
- Flaky Sea Salt: a sprinkle on each bite as the finishing touch. I used sea salt flakes, but Himalayan salt or coarse kosher salt will also work.
How to make turtle bites
Traditional caramel nut clusters involve multiple steps and wait times. In this recipe, we are tossing most of the ingredients into a food processor and letting it do the hard work for us.
1. Toast the pecans
Spread on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant. Keep an eye on them as they go from toasted to burnt quickly.
2. Blend the base
Add soft dates, cashew butter, flaxseed meal, vanilla, and salt to a food processor. Add the toasted pecans and pulse for 30 seconds to 1 minute, scraping the sides as needed, until everything is well combined. Be careful not to over-pulse; we still want little bits of nuts in the batter.
3. Scoop into bite-sized balls
Use a 1.6-inch cookie scoop or a tablespoon to scoop the mixture onto a parchment-lined baking sheet or plate. You should get 15-18 bites depending on your preferred size.
4. Melt and drizzle
Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Drizzle over each bite and finish with a pinch of flaky sea salt.
5. Freeze to set
Place in the freezer for 25-30 minutes until the chocolate has hardened and the bites are firm.
Variations
- Dark Chocolate Turtles: swap semi-sweet chocolate chips for your favorite dark chocolate bar or chips for a richer and less sweet finish.
- White Chocolate: Fold in mini vegan white chocolate chips, or melt and drizzle over the bites instead.
- Chocolate Lover: double the chocolate and use a fork to fully dip each bite, tapping gently to let the excess drip off before placing back on the parchment.
How to store
Store these vegan chocolate pecan turtle bites in an airtight container in the freezer for up to two months. Remove and let sit at room temperature for 2-4 minutes before eating. For softer bites, store in the refrigerator for 1-2 weeks.
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📋 Recipe
Chocolate Pecan Turtle Bites with Dates
Equipment
- Baking sheet and parchment paper
- food processor + spatula
- measuring cups & spoons
- 1.6 inch cookie scoop
Ingredients
- 1 cup pitted, soft medjool dates about 8-10 dates
- 1 heaping cup chopped raw pecans
- 3 tablespoons pourable, natural cashew butter
- 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 soft and sticky, pit and roughly chop them, then place them in a bowl and cover with hot water. Let them soak for 5-10 minutes. Drain well.
- 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.
- Add dates, cashew butter, flaxseed meal, water, vanilla extract, and salt to the food processor along with the toasted pecans. Pulse on high for 30 seconds to 1 minute, scraping the sides as needed until the ingredients are well combined.
- Using a 1.6-inch cookie scoop and 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 your scoop.
- Combine chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 90 seconds total. Using a spoon, drizzle the melted chocolate over each bite and finish with a sprinkle of sea salt.
- Place the bites into the freezer to set for 25-30 minutes or until the chocolate has hardened and the bites are firm.
Notes
Made these? Leave a comment below and let me know your thoughts.
xo, Morgan
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