Chocolate Pecan Turtles
I thought I might start doing something a but new around here, and using Friday’s thread as a journal. A time when we catchup, fill you in on what I’ve been loving lately from podcasts to what I have planned ahead for the week/weekend. Think of it as a little online journal with a recipe at the end, which most people are probably only here and that’s 100% cool too.
I believe that by writing out what I have planned will help me stick to what I intend to do in the future, also I just really love writing a long blog post. So grab some tea, and let’s kick off the weekend!
Today, I have a whole baking day planned with my friend, literally cannot wait because this girl is in the holiday mood. We plan on making Healthy-ish’s Miso Almond Butter Chocolate Chip cookies vegan, along with two other because the more cookies the better am I right? Also that just reminded me of how excited I am that I finally got my hands on Jessie May’s new eBook dedicated to vegan Christmas cookies.
I tried my hand at pilates this week and actually enjoyed it, thinking about integrating it more into my week, and I might just start training for a half marathon in March (details to come in the future!).
This weekend my best friend comes home and we might just check out this newish vegan restaurant, and lots of catching up to be done too cause we legit have not seen each other since September. I think that’s one of my favourite things about the holidays, connecting with old friends and family again.
Are you someone who’s constantly running around with the holiday season and catching yourself being less mindful? Yeah, me too, that’s why I am going to challenge myself to Beth Kirby’s “Slow Living Challenge,” sent to me by a friend.
Did you read Well + Goods Wellness Trends for 2019 predictions? Some of them are pretty crazy and cool.
Lastly, I made a holiday playlist for you, it’s def going to be on repeat around here until and beyond Christmas.
Well, that’s all for now, hope you have a great weekend, and stay warm!
Chocolate Pecan Turtles
Print the recipe HERE
2 cups dairy-free chocolate chips (I use Enjoy Life semi-sweet)
8 Pitted Medjool Dates (soaked in warm water for 10-20 minutes, then drained)
1/2 Tbsp coconut oil
2 tsp almond butter
1/2 tsp vanilla
2 Tbsp maple syrup
2-3 Tbsp almond milk (to thin out)
1 1/2 cups pecan halves
flaked sea salt, for topping. (optional!)
Method: Line a baking tray with parchment paper or wax paper. Start by melting one cup of chocolate chips in a double boiler until smooth. Using a tablespoon carefully transfer chocolate onto the baking tray making circles with the melted chocolate. Using 4 pecan halves, make the “legs” of the turtle in four places on top of the chocolate. Make sure they are slightly placed off of the chocolate at the bottoms. Allow to harden in the fridge for 20-30 minutes. While setting soak the pitted medjool dates in hot water to soften for 10-20 minutes. Drain and place in a food processor along with the vanilla, coconut oil, maple, almond butter, and almond milk. Blend until a smooth caramel forms. Take the chocolates out of the fridge and place 1 teaspoon worth of caramel in the middle of each chocolate. Allow to set in the fridge for 10 minutes. Melt the remaining 1 cup of chocolate chips, and top the caramel layer. Sprinkle with flaky sea salt (optional), and place in the fridge for a further 20 minutes. I would recommend storing in the fridge. Bliss out with these by yourself or gift them this holiday szn.