Vegan Salted Caramel Turtles
Hello & Happy Tuesday!!
There are honestly a handful of chocolate desserts that I’m infatuated with, one..
I’m not one to love anything that is just straight chocolate, which is why I love the combination of this treat! If you’re well acquainted with all things vegan, then you know first hand that vegan caramels are hard find and to make your own can be a struggle! (I’ve done a date caramels, it’s good, not groundbreaking though lol)
What I love about this treat is, everything! It has a combinations of flavors and textures the just pair well together, you can infuse the caramel or chocolate with whatever you like!, takes minutes to make, can easily be made in bulk, and are perf for the holidays!
If you long for turtles, but are bummed because homemade caramel is just a disappointment or you can’t seem to find any pre-made options, then you need to try my recipe for vegan Salted Caramel Turtles!
Why this recipe rocks:
Great for entertaining
Can easily be made in bulk
Perf for gifts
perf for any season
Mix up the nuts and or toppings however you like!
Eat Drink Shrink
30 minPrep Time
30 minTotal Time
- 2 cups whole pecans
- 8-10 vegan caramels
- 3 tbsp coconut cream
- 1 cup Lily's Sweets Vegan Chocolate Chips
- 2 tbsp coconut oil
- Flaked sea salt
- Unwrap the caramels and place them in a medium bowl with cream. Either microwave the caramels in 15-second increments, stirring after every 15 seconds or place in a heat proof bowl over boiling water until they're melted and smooth. At first they will resist melting, but as you continue to heat and stir them, they'll smooth out into a thick sauce. If the texture seems too thick to easily scoop out, add a bit more cream and stir until you have a workable texture. Add salt to the caramel for a more slated caramel flavor!
- Lay out the pecans in small clusters. Drop a scoop of caramel on top of each pecan cluster. It's okay if it doesn't cover all the nuts right away—it should ooze down and spread over them eventually. Once all of the clusters are covered with caramel, lightly wet your fingertips and use them to press down on any caramel mounds that haven't spread out, making an even layer on top of the nuts.
- Refrigerate the tray while you prepare the chocolate. Place chips and coconut oil in a microwave-safe bowl and microwave them in 30-second increments, stirring after every 10 seconds. Once the chocolate is melted and smooth, place a spoonful of chocolate on top of a turtle cluster, and use the back of a spoon to spread it to the edge, finishing with a swirl on top. While the chocolate is still wet, finish the top of a cluster with a pinch of flaked sea salt. Repeat until all of the clusters are assembled.
- Return the tray to the refrigerator to set the chocolate, for about 15 minutes. For the best taste and texture, serve these clusters at room temperature. Store them in an airtight container for up to two weeks.