February 11, 2019
A good chocolate turtle has a crispy pecan bottom, with a creamy caramel layer, and a rich chocolate topping. I have always loved them, but knew that most store bought turtles are filled with added sugar, corn syrup and lots of preservatives. I knew I had to re-create a healthy version of these little guys, and that's when this recipe was born.
RECIPE Sugar-Free Chocolate Turtles
1-2 c pecans
¾ c organic heavy cream
1 stick butter
⅓ c Lakanto Monkfruit Sweetener (powdered)
1 tsp vanilla
6 oz sugar-free Lakanto Chocolate Bars (2 bars melted)
1 tsp coconut oil
Start by taking a baking sheet and placing parchment paper down, add your pecans on the sheet pan in the shape of a turtle. You can toast your pecans before if you want beforehand, but that’s optional
Make your caramel mixture first-In a medium sized saucepan add your heavy cream, butter, and powdered monkfruit sweetener in the pan and turn the heat to medium high. Attach your candy thermometer to the side of the pan.
Stir occasionally, this is something you don’t want to walk away from because it can boil over the pan if your not watching it properly.
Cook your caramel mixture until your candy thermometer reaches about 275 degrees (soft crack stage) and it has a brownish color and smells and looks like caramel. Turn off the heat.
Pour a little bit of caramel on the top of each turtle. Let them cool in the fridge for 20 minutes.
Melt your chocolate and coconut oil with a double boiler on medium/high heat until melted and smooth.
After your turtles have been in the fridge for 20 mins take them out and pour the chocolate mixture on top of each turtle (a small amount on each one)
Put back in the fridge to set for 30 minutes. Enjoy!
Yields: 22-24 Chocolate Turtles
*Use organic ingredients when feasible