Chocolaty Caramel Turtles (Vegan & No Bake)
Originally, the famous chocolate candies Turtles are pecans, covered in caramel, which are also covered in chocolate, and let's say shape into a kind of turtle.
However, on a healthier note, those cookies are better for you then those commercials packaged cookies. Even if they are more on the "indulgent" side, they are still pretty good for you.
You can attest the previous statement by yourself with these highlights
--> Refined Sugar-Free
--> No need to turn your oven on
--> No Hydrogenated Oils
--> No Preservative
--> Healthy indulgence
--> Blend of amazing texture
The fact that you don't need to bake them is pretty much an amazing thing in my opinion. You can make these cookies year round, in little to no time since they don't require baking, and enjoy them as soon as possible.
They taste amazing, have a soft texture, yet a sticky/silky caramel touch in the middle with a crunchy top made of pecans. I hope you'll love them as much as I do, and that they will be gone as fast as they were here, in the Raw Nutritional Kitchen.
If you want to enjoy only a No-Bake cookie, skip the caramel part and you'll be left with a chocolaty, pecan-y and decadent treat.
- 1 cup Pecans
- 1/2cup Quick or Rolled Oats
- 1/3 cup Raw Nutritional 100% Pure Cacao Powder
- 1/2 tsp Salt
- 3 tbsp Nut or Seed Butter (Tahini adds a really nice touch)
- 1 packed cup Medjool Dates, pitted
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Sugar (or brown sugar if you don't have coconut sugar)
- 1/4 cup Unsweetened Plant Milk (I used Cashew milk)
- 1 tbsp Nut or Seed Butter (I used Tahini to fit the cookies)
- Pinch of salt
15 Pecans (1 for each cookie + some crumbles)
1. Starting with the cookies; Add the pecans, oats, cacao powder and salt into a food processor and process until a fine "flour" is formed.
2. Then, add the remaining cookie ingredients and blend everything until a pretty smooth cookie "dough" is formed.
3. Transfer the dough into a bowl, and form cookies (use tbsp of dought per cookie) using your hands forming a small cavity in the middle and raised sides, so they'll hold easily the caramel.
4. Place the cookies on a lined baking tray, and refrigerate while you the caramel sauce is in the making.
5. Now, up to the Caramel Sauce. Add all of the ingredients in a medium pan over medium heat.
6. Bring to simmer and let cook for 2 minutes, then reduce the heat to medium-low and cook for another 3-4 minutes. (or until the sauce has thickened.)
* You need to whisk the sauce frequently to avoid the sauce of burning. The caramel will thicken a bit more while cooling. It should be relatively thick.
7. Add 1/2 tbsp of the Caramel Sauce in the center of each cookie & place a pecan on top, so it's cute and a bit more pecan-y!
8. Let sit the cookies in the fridge for 10-15 minutes, it will allow the caramel to cooled if it isn't already
**Kept them in the fridge, so the caramel doesn't get too runny. But you can leave them out of the fridge a bit before enjoying, so you don't eat them cold if you prefer to enjoy them that way.
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