Carob Pecan Turtles! Or really, carob/pecan/date/peanutbutter chip/coconut turtles..but what kind of title would that be?
I originally intended on making pecan tarts for Thanksgiving, but my mom and I had a miscommunication and didn’t wind up with the proper ingredients. Therefore, this turned into “Holy cow I have a lot of pecans..what can I do with these?!” All it took was a quick perusing through mom’s cabinets to find that pecan turtles would be the next-best-thing to make.
Prep time is only about 15 minutes, and it’s in the form of these very simple steps!
First, arrange pecans on a baking sheet as pictured above. This will provide an easy base for the layer of dates to be added.
I threw about a 1/2 cup of dates (pitted) into the food processor and then smushed them into little patties to press on top of the pecans. The dates substitute caramel in this case, making it a weeee bit healthier. (btw, they totally look like turtles already)
Next, double boil your ginormous chunk of dark carob chocolate and handful of peanut butter chips, stirring until chocolate is completely melted.
Then take spoonfuls and plop onto your pecan and date patties! The goopier, the better..in my personal opinion
I hate to say this, but my general feedback on these was that they were delicious but maybe a bit TOO heavy on the chocolate. I know, I know..the nerve.
Top with coconut thins, throw in the fridge for a few hours and VOILA!, you’ve got amazing turtles that err on the side of healthy. Note the glass of Malbec on the side..can’t do without that.