RecipeTurtle Dates
- Calories: 100
- Protein: 2 g
- Total Fat: 7 g
- Unsaturated Fat: 5.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 1 g
- Total Sugar: 8 g
- Natural Sugar: 4 g
- Added Sugar: 4 g
- Sodium: 15 mg
My recipe for healthier Chocolate Turtles reimagines this classic confection, turning it into a nutritious snack that’s super delicious. In this rendition, I replace the traditional caramel with fiber-rich dates and use a thin spread of nut butter for that creamy, delightful center. And let’s talk about those rich, buttery pecans; I love them so much for their addictive flavor, gentle crunch, and heart-healthy fats. Of course, no turtle is complete without its hard outer shell, which in this case, is made from a luscious layer of semi-sweet or dark chocolate.
To elevate these treats even further, I like to garnish them with a sprinkling of sea salt and/or chopped pecans, adding that perfect touch of style and sophistication. OMG, they’re so adorable and delish…. I recommend making a great, big batch because these edible turtles move FAST.
- Prep time
- Total Time
- • 5 pitted Medjool dates
- • 2 Tablespoons peanut butter
- • 30 pecan halves*
- • ½ cup semi-sweet or dark chocolate chips
- • Coarse sea salt, optional for sprinkling on top
- • Crushed pecans, optional for sprinkling on top
* Leave 10 whole for the turtle heads. Break 20 of them in half lengthwise to create long, thin limbs. Each turtle will need a head and four limbs.
Line a baking sheet with parchment paper.
Split the pitted dates in half. Smash each half into a flattened disc using your fingers and place them on the lined baking sheet. Add a thin spread of nut butter over the top of each flattened date. Position one full pecan on each as the head, and 4 thin pecan pieces as the arms and legs. Press them into the nut butter to secure their position (the nut butter will act as glue to hold them in place).
Melt the chocolate chips in the microwave, stopping and stirring every 30 seconds to ensure the chocolate becomes velvety smooth without burning. Spoon the melty chocolate over the bodies of the turtles (you’ll use aabout a heaping teaspoon per turtle), being sure to coat the inside portion of the pecans so they’ll stay put. You will have some chocolate leftover. If you choose, you can sprinkle on some coarse salt and crushed pecans, and place in the fridge for at least 30 minutes to allow the chocolate to firm. Store in a sealed container in the fridge for up to two weeks.
