- 24 dates
- 1 1/2 C hot water (or just enough to cover dates)
- 1/4 C carton coconut milk
- 1/8 tsp salt
- 2 1/4 C pecan halves
- 1 1/2 C dark chocolate, chopped (or chocolate chips)
- 1/2 tsp coarse sea salt
- Remove the pits from the dates and allow to soak in hot water for about 30 minutes, or until softened.
- Once softened, discard the water from the dates and place dates and 1/8 tsp salt in a food processor. Blend until smooth, adding the coconut milk a tablespoon at a time. You may not end up needing all of the coconut milk – the texture should be smooth but not runny.
- Lay out a large sheet of parchment paper and use 4 pecan halves to make an “X” shape. Continue to do this until you have around 30-35 Xs.
- Use a spoon to drop about a half tablespoon of the date caramel onto the the center of each X. Use your finger, if necessary, to make sure the caramel touches part of each pecan half. Depending on the size of your dates, you may end up with more or less completed turtles.
- In a microwave-safe bowl, microwave the chocolate pieces on high for 30 seconds then stir. Repeat until chocolate is completely melted which should take 1 1/2 to 2 minutes total. Be careful as the chocolate and bowl will get really hot.
- Use a spoon to cover the caramel center of each turtle. Sprinkle a little coarse sea salt on the chocolate center of each turtle once the chocolate has almost solidified. If the salt gets added while the chocolate is too runny, the salt will sink down into the chocolate instead of setting neatly on top.
- Once the chocolate is completely solidified, serve and enjoy!
I used Enjoy Life brand dark chocolate chips since they are free from most common allergens. I’d definitely recommend them if you have a soy allergy – it’s hard to find soy-free chocolate!