Vegan Chocolate Turtles

Vegan chocolate turtles are the perfect little no-bake treat to make this holiday season. They have a delicious nut butter caramel, are topped with crunchy pecan halves, and coated in vegan dark chocolate.

Flakey sea salt is optional, but highly recommended to balance out the sweetness in these!

I love a good no-bake dessert, especially when all of the ingredients are sitting in my pantry. These chocolate turtles have been on my list to make forever, and i’m so excited to finally share this simple recipe with you guys!

Chocolate turtles got their name because the pecan placement and chocolate coating sometimes resemble a turtle in its shell. I just placed my pecans in the middle (lazy girl problems), but you can totally make these any way you like.

You start with your caramel layer (which is made with only 1 bowl and no boiling/blending required), top it with your pecans, let it set in the freezer, and then top them off with melted dairy-free chocolate.

These vegan chocolate turtles are the perfect combination of sweet and salty, and such a fun little treat to keep in your freezer.

What you’ll need to make vegan chocolate turtles

These healthier chocolate turtles are so simple to make, and require less than 10 ingredients!

1. Almond butter– I like to use one made with roasted almonds, with no added oils or sugar
2. Cashew butter– most cashew butters you’ll find do have added oils. Since you only need two tablespoons worth, any cashew butter would work well for this recipe
3. Pure maple syrup– it’s one of my go-to sweeteners, but agave or honey would be a great replacement
4. Coconut oil- refined oil is neutral in taste and smell, so opt for a refined coconut oil unless you love a coconut flavor
5. Raw pecan halves
6. Dairy-free chocolate chips– these are my favorite vegan ones that melt well!
7. Vanilla extract

These are truly so easy to make, and a great last minute dessert to make for the holidays. Be sure to tag me on Instagram if you make them- I love taking a peak into your kitchens!

Other homemade candy bars you may like:

Vegan Caramel Bars, aka Twix

Peanut Butter Take5 Bars

Vegan Almond Joy

Vegan Chocolate Turtles

5 from 5 votes

Course: Dessert

Servings

16-18

servings

Prep time

20

minutes

Freeze time

30

minutes

Total time

50

minutes

Ingredients

• 1/2 cup -3/4 cup pecan halves

• 1/2 cup dairy-free chocolate chips

• 1 tbsp coconut oil

• Sea salt

• Caramel

• 1/4 cup almond butter, made with roasted almond with no added oils or sugar

• 1/4 cup softened coconut oil, use refined coconut oil for a neutral taste

• 1/4 cup pure maple syrup

• 2 tbsp cashew butter

• 1 tsp vanilla extract

Directions

• In a medium sized mixing bowl, whisk together the caramel layer ingredients. The mixture should be sticky and not too watery. If it isn’t thick, refrigerate for 20 minutes before spooning onto your tray.
• Line a baking tray with parchment paper- be sure to use one that fits in your freezer. Scoop out 1/2 tbsp worth of the caramel onto the pan, keeping some space between them. Repeat until the batter is finished. It should make about 16-18.
• Top each caramel round with 2-3 pieces of pecans. Traditionally, the pecans are placed to be shaped like a turtle, but I just placed them in the center.
• Freeze the mixture for 30 minutes, or until firm.
• Melt your chocolate chips with the 1 tbsp of coconut oil. I like to do this in 30 second increments in the microwave until its smooth, for about 1.5 minutes.
• Remove your tray from the freezer, and dip each round in the melted chocolate, or you can pour chocolate over the top. I alternated with mine.
• Top with flakey sea salt, and place the tray back into the freezer for another 10 minutes to set.
• Keep stored in freezer for up to 3 months!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!