AuthorRita's Kitchen
Rating

Found this recipe in Womans Day magazine. It uses dates, no caramel (which I also love).
At just 90 calories a pop, these treats will satisfy your sweet tooth with less fat and sugar than some other options.

The dates work perfectly as a caramel stand-in with their sweet, sticky, and rich taste and texture, and the dark chocolate brings in antioxidant and a decadent flavor, then the pecans add in a nice dose of healthy omega-rich fats, magnesium, and manganese.

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Yields1 Serving
 2 cups Dark chocolate chips (at least 60 percent cacao), divided
 20 Pecan halves, toasted
 10 Pitted dried dates, halved lengthwise
 Flaked sea salt for sprinkling
1

To toast raw pecans, spread them on a baking sheet and place in a 400 degree oven until fragrant and slightly browned, 5-6 minutes.
Remove and let cool.

2

In a microwave safe bowl (or a double boiler, on top of stove), melt chocolate, stirring often until velvety smooth.

3

Place a teaspoon-size dollop of melted chocolate on a parchment-lined baking sheet.

4

Top with 1 pecan and 1 date half, pressing to flatten, then top with another spoonful of chocolate.

5

Repeat with remaining chocolate, pecans and dates.
Sprinkle with flaked sea salt and refrigerate until firm, about 10 minutes.

6

Alternative Option for prep: (https://nutritioninthekitch.com/clean-eating-dark-chocolate-turtles-vegan-gluten-free-delights/)

3 1/2 oz 70% dark chocolate
1 heaping cup pitted dates
2 oz pecan halves (about 40-45 small halves)

Process dates in a food processor until they become a sticky and very thick jam-like consistency.
Roll the processed dates into 15 marble-sized balls using the palms of your hands (if your hands are slightly wet from washing the dates will not stick to your hands when rolling), place the balls on a lightly greased cookie sheet.
Press 2-3 pecan halves into the date balls and then place in the freezer for 10 minutes to set.
Heat a small saucepan over very low heat and add in the dark chocolate, stir continuously until melted into a smooth sauce. Remove from the heat.
Using a spoon, pour a small amount of chocolate sauce over each date/pecan mound. Repeat until each one is covered with the chocolate. The chocolate sauce will harden quickly becoming a shell over the date/pecan mounds.
Place in turtles in the freezer to set for at least 10 more minutes.
Keep turtles cold (in the fridge is fine) until ready to serve.

CategoryCuisineCooking Method,

Ingredients

 2 cups Dark chocolate chips (at least 60 percent cacao), divided
 20 Pecan halves, toasted
 10 Pitted dried dates, halved lengthwise
 Flaked sea salt for sprinkling

Directions

1

To toast raw pecans, spread them on a baking sheet and place in a 400 degree oven until fragrant and slightly browned, 5-6 minutes.
Remove and let cool.

2

In a microwave safe bowl (or a double boiler, on top of stove), melt chocolate, stirring often until velvety smooth.

3

Place a teaspoon-size dollop of melted chocolate on a parchment-lined baking sheet.

4

Top with 1 pecan and 1 date half, pressing to flatten, then top with another spoonful of chocolate.

5

Repeat with remaining chocolate, pecans and dates.
Sprinkle with flaked sea salt and refrigerate until firm, about 10 minutes.

6

Alternative Option for prep: (https://nutritioninthekitch.com/clean-eating-dark-chocolate-turtles-vegan-gluten-free-delights/)

3 1/2 oz 70% dark chocolate
1 heaping cup pitted dates
2 oz pecan halves (about 40-45 small halves)

Process dates in a food processor until they become a sticky and very thick jam-like consistency.
Roll the processed dates into 15 marble-sized balls using the palms of your hands (if your hands are slightly wet from washing the dates will not stick to your hands when rolling), place the balls on a lightly greased cookie sheet.
Press 2-3 pecan halves into the date balls and then place in the freezer for 10 minutes to set.
Heat a small saucepan over very low heat and add in the dark chocolate, stir continuously until melted into a smooth sauce. Remove from the heat.
Using a spoon, pour a small amount of chocolate sauce over each date/pecan mound. Repeat until each one is covered with the chocolate. The chocolate sauce will harden quickly becoming a shell over the date/pecan mounds.
Place in turtles in the freezer to set for at least 10 more minutes.
Keep turtles cold (in the fridge is fine) until ready to serve.

Dark Chocolate Turtles (2 versions – a bit healthier, uses no caramel)