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Prep Time: 20 minutes

Chilling Time: 40 minutes

Yield: 16 pieces


8-10 soft Medjool dates (about 1⁄2 cup packed)*

3 Tbsp. almond butter, unsweetened and unsalted 2 Tbsp. coconut oil, melted

1 Tbsp. maple syrup, optional

1 tsp. vanilla extract

1 pinch fine sea salt

3⁄4 cup chocolate chips

32 pecan halves

* If your dates aren’t soft, you may soak them in warm water for 20 minutes and drain them before using.


  1. Line a baking sheet with parchment paper and place in the freezer.

  2. Remove pits from dates and add to food processor or high-speed blender along with almond butter, coconut oil, maple syrup, vanilla extract, and sea salt. Process until smooth, stopping to scrape down sides as necessary.

  3. Place caramel mixture in a shallow bowl and pop into the freezer for 20 minutes.

  4. In the meantime, melt chocolate in a heavy bottomed pan over low heat, stirring often to prevent burning.

  5. Remove bowl of caramel and parchment lined baking sheet from freezer. Working quickly, scoop 16 tablespoon sized balls of caramel mixture (I like to use a small scooper for this) onto the baking sheet. Gently press 2 pecans into the top of each ball to slightly flatten them.

  6. Drizzle chocolate over the top of each caramel pecan mound until covered.

  7. Place in the fridge for 20 minutes.

  8. Serve chilled.

  9. Store in and serve directly from the fridge or freezer. Turtles will keep for a week in the fridge and a month in the freezer, if they don’t get eaten immediately.

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