What do you get when you mix decadent dark chocolate, scrumptious nut butter, maple syrup and salt?… A guilt-free, salted caramel dessert recipe you are sure to fall in love with! Not only delicious, but these salted caramel turtles are also high in antioxidants, healthy fats, magnesium and full of heart and mood-enhancing minerals.
- 1 cup / 100g raw pecan nuts
- 400g dark chocolate, 75% or higher
- 1/3 cup cashew butter
- 1/3 cup maple syrup
- 2 tsp. vanilla extract/essence
- ½ tsp. flaky salt (Himalayan / Maldon), plus a little more for garnish
1. Find a baking sheet or tray that will fit in your freezer then line it with parchment paper.
2. In a medium sized bowl stir together the cashew butter, rice syrup, vanilla and salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking.
3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it – this stuff is seriously sticky!
4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, and then add two halves to the sides, peeking over the edge just a bit too. Repeat until you’ve used all the caramel. Place in the freezer for at least one hour, up to 24 hours.
5. Once the caramels have chilled, prepare the chocolate. Heat a few centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into chunks and place it in a heatproof bowl. Lower the heat to simmer then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted.
6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until you’ve coated all the turtles in chocolate. Place them inside the freezer until set, transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you don’t coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through.