These Vegan Caramel Turtles – on the fly came about when I saw a picture of a Caramel Turtle on FB and had to have one. I looked in my cupboards and figured I could make them based on what I had on hand without a recipe, ya know, on the fly. Luckily they turned out very yummy and without added sugars or oils to boot, woot woot! Oh ya, I’m that dorky.
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I recently started a YouTube channel and added a quick video that shows how I made them.
Vegan Cashew Turtles
Makes approximately 12 turtles with enough left over caramel to make 12 more the next day 🙂
These babies come together quickly and can be ready to eat after a quick 15-30 minute freeze. This recipe was made on the fly and the following measurements are approximate. Please adjust ingredients based on your personal taste.
- 2 handfuls of dairy free chocolate chips (approx 1 cup)
- 1 Tablespoon of water, date water, or dairy free milk
- 1 handful pitted dates (approx 1 cup)
- 1 teaspoon liquid sweetener or date water
- Pinch of salt
- Splash or two of vanilla extract
- 48 cashews (or nut of your choice) (optional)
Start by placing the 1 handful of pitted dates (approx 1 cup) into a bowl. Add enough warm water to cover the dates. Let sit for 30 minutes. You can skip this part if you have super soft dates. Please NOTE, this makes enough date caramel to make 12 more turtles.
Once the dates have soaked in the water for 30 minutes pour the water off. Save 1 Tablespoon if you do not want to use liquid sweetener. I like to save the extra date water for smoothies.
Pour the soaked dates into a food processor or high speed blender. Add 1 Tablespoon of liquid sweetener or the 1 Tablespoon of saved date water. Sprinkle in a pinch of salt and a splash or two or vanilla extract. Blend until creamy, scraping the sides down if needed. Set aside.
In a small saucepan add 2 handfuls of dairy free chocolate chips (approx 1 cup) along with 1 Tablespoon water, date water, or dairy free milk. Turn the stove to low/medium heat. Continuously stir the chips until they are completely melted then remove from heat.
Place silicone baking sheet or parchment paper on a cookie sheet. Scoop approximately 1 teaspoon of melted chocolate onto the sheet/paper and repeat 11 more times, spacing them out a little.
After there are 12 chocolate scoops, smear them out with the back of the spoon to a thin 1 inch circle.
Place the desired amount of date caramel on top of all 12 of the chocolate circles. Wet your finger and flatten the caramel out to the edges of the chocolate.
Place one nut on each corner of the caramel then cover with another 1 teaspoon of chocolate. Smear the chocolate out with the back of the spoon then place the turtles in the freezer for 30 minutes to harden. ENJOY!
These can be stored in a Tupperware in the fridge or freezer for a couple of days if you can actually resist them.