Chocolate Turtles with Pecans and Dates
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Recipe Intro From lisathompson
This is the perfect recipe for people who claim they can’t bake but want to participate in the magic that is holiday baking! These little date pecan turtles taste decadent and look amazing with only 4 ingredients. I like to arrange the pecan halves in the “turtle” shape before baking them, so that as soon as they come out of the oven all you do is press the dates onto the pecans, and top it with a square of chocolate. The residual heat helps the dates stick to the pecans, so no turtles lose a limb on your way to the cookie swap. I love to use orange-flavored chocolate here, the brightness compliments the toasted pecan and caramelly dates just perfectly. Sprinkle with a little pinch of flaky sea salt once the turtles come out of the oven so it stays put. They're gluten-free and can be vegan depending on the type of chocolate you choose.
- Recipe Card
Recipe Card
ingredients
- 75 raw pecan halves (about 4 ounces)
- 8 whole medjool dates, torn in half and pitted
- 15 squares orange flavored dark chocolate, (such as Chocolove)
- Flaky sea salt
Method
Step 1
Preheat oven to 350F degrees.
Step 2
Arrange five pecan halves in the shape of turtles on a baking sheet. (See video for how arrange them). Toast in the oven for 10 minutes, until golden and fragrant. Turn the oven off after pecans are toasted.
Step 3
While the pecans are still hot, place one date half in the center of each turtle, gently pressing to adhere. Top each with one square of chocolate, then return to the oven (turned off) for about 10 minutes until the chocolate melts.
Step 4
Sprinkle flaky sea salt over each turtle, then allow to cool completely.