Raw Pecan Turtle Bites
Base
- 1/2 cup almonds
- 1/2 cup Medjool dates (pitted)
- 2 T. coconut oil
- 3 T. (heaping) raw cacao
- 1 T. tahini
- 2 T. raw honey
- ½ tsp. Himalayan Salt
- 1 tsp. cinnamon
- 1 tsp. vanilla powder
- ½ tsp. nutmeg
Caramel Pecan Layer
- 1 cup Medjool dates (pitted and soaked in 2 T. of water)
- 1/2 cup coconut oil
- 1/3 cup tahini
- 1 teaspoon vanilla powder
- 2 tablespoons real organic maple syrup
- 1/4 cup chopped pecans
Top Layer
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup raw cacao
- Sprinkle Himalayan salt and cinnamon
- 1/4 cup chopped pecans
- To make the base, pulse all the listed ingredients in a food processor until mixture starts to form a ball.
- Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.
- To make the caramel-pecan layer, place dates (with water), coconut oil, tahini, vanilla and maple syrup in the food processor. Process until smooth. Add in the chopped pecans and pulse lightly, you want the nuts to be throughout the mix.
- Pour the caramel-pecan layer on top of the base, smooth this layer and return to freezer to set.
- Insert a glass bowl into a pot of pre-boiled water. Allow the heat to gently melt together coconut oil, raw cacao, spices and maple syrup. Stir until smooth.
- Once the caramel-pecan layer is fully set, top with the chocolate layer and chopped nuts.
- Return to the freezer to set.
- To serve, remove from freezer and slice while still frozen. Store left overs in freezer.
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