Sweet delicious chocolate bites made out of date caramel and pecans or peanut butter and caramel. These chocolate turtles and peanut butter bites make the most delicious sweet treat that’s sure to please everyone!
Chocolate. The one thing that I am most grateful comes in a vegan variety. Paired with a nice glass of red wine is the ending to a perfect day. Now combine this already amazing food with things like caramel, pecans, and peanut butter and its pretty much a little piece of heaven on earth! Since I first discovered the wonder of date paste, and the amazing caramel likeness it possesses, I have been searching for new and exciting things to do with it. Well, on New Years day as I was walking down Ocean Avenue in the amazing town of Carmel by the Sea with one of my best friends in the world, it hits me. She had just bought a delicious looking piece of turtle candy from an adorable little candy store and I thought, first, I want one, and then, I can make those! I can actually make turtle candy using date paste as caramel. And so I did. And they were awesome! So awesome in fact, that I made more using peanut butter instead of pecans; because peanut butter and chocolate is an amazing combination. Enough of the buildup, lets get right to it. Here they are folks….little bits of heaven you can eat with no regrets!
- 1 package pitted dates about 6 oz or 170 grams
- ¼ to ½ cup almond milk depending on desired consistency
- dash of Himalayan pink salt
- ½ cup pecan pieces
- 5-6 cups vegan chocolate chips
- 3-4 teaspoons coconut oil optional to thin out chocolate
- n a food processor, blender or high speed blender, combine dates, milk, and salt. Blend until creamy and smooth but not too thin.
- Begin with ¼ cup of milk, then add a little at a time to reach desired consistency. You want it to be like smooth caramel. Place mixture in a small bowl and stir in pecan pieces if making the turtle version. If making the peanut butter version, set date caramel aside.
- When done, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top on low, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate.
- Drizzle a small amount of chocolate into the bottom of each section in your candy mold, just enough to coat the bottom. Place in refrigerator for 5-10 minutes or until hardens.
- Take out of refrigerator and if making turtle version, put small spoonfuls of date/pecan mixture over each hardened chocolate layer, should be a small amount in the middle of each with room for chocolate around it.
- If making peanut butter version, put a small spoonful of date caramel first then a small spoonful of peanut butter on top. Again make sure that it is a small amount in the middle of each with room for chocolate around it.
- Pour spoonfuls of melted chocolate into candy molds to cover filling and fill space. Place in refrigerator to harden and enjoy!
- You can sub any milk or type of chocolate chips depending on whether you want vegan and/or free of refined sugar.
- Also, the more coconut oil you use to thin out the chocolate, the less stable the chocolates will be at warmer temps.
- However if you don’t put any in, the chocolate will be thick and harder to work with.
- My suggestion is to start with a tiny bit and see if you need to add more. The less you use, the more likely you can keep them out of the refrigerator before serving without them melting.