These Chocolate Turtle Truffles have a sweet and fudgy pecan center coated with a smooth chocolate outside. The chocolate coating has a melt-in-your-mouth texture while the center is creamy with bits of crunch from the oven roasted pecans.
Ingredients
- 2 cups pitted medjool dates
- ¾ cup coconut cream*
- 1 ½ tsp vanilla extract
- 2 tbsp cocoa powder
- 1 ½ cups roasted pecans divided**
- 1 cup dark chocolate chips
- 3 tbsp coconut oil
Instructions
- In a food processor, blend together dates, coconut cream, vanilla, and cocoa powder.
- Pulse in 1 cup roasted pecans until only small bits remain.
- Place mixture in a parchment-lined 8x8 pan, using a spatula to spread in an even layer.
- Top with the remaining ½ cup chopped roasted pecans, using your fingers to lightly press into date mixture.
- Freeze for 1-2 hours or overnight.
- Once frozen, remove from the pan and cut into x18 squares.
- Make your chocolate coating by melting dark chocolate and coconut oil in the microwave, stirring every 30 seconds.
- Dip each square into melted chocolate and place onto a parchment lined baking tray. Move tray to the freezer so chocolate can harden, ~30 minutes.
- Remove and enjoy! Best stored in an airtight container in the fridge or freeze for longer term storage..
Notes
*For the coconut cream, you can buy cans or use the top solidified part of the can of full fat coconut milk (after leaving in the fridge).
**For pecans, roast at 350F on a parchment-lined baking tray for 10 - 15 minutes - you want them to smell toasted and to start turning a darker brown. The roast time will be dependent on how full the pan is (fuller pan = longer baking time). I usually roast a bunch at one time and save the extra for snacking.
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