1 cup date paste (view link on video)
2 tsp vanilla
⅛ tsp salt
2 cups pecans
12 oz melted cacao or chocolate chips (I used unsweetened cacao chips, but you can use your melt ale chocolate of choice)
If desired you can lightly roast your pecans at 350 for 15 minutes or until aromatic. I did not roast mine.
Combine date paste, vanilla, and salt and cook on low-medium heat until it thickens and darkens slightly.
On a double boiler, melt your chocolate of choice until smooth.
On a parchment lined baking sheet, pour a tsp of melted chocolate onto your baking (as shown in video) place 3-4 pecans on top of each circle of chocolate. Refrigerate for 5-10 minutes to set.
Remove from the refrigerator and add a tsp of date caramel on top of the pecan bases.
Transfer your bases to a cooling rack. Place another baking sheet under your rack to catch any excess chocolate.
Heat chocolate again if it’s hardening.
Using a measuring cup or ladle, pour chocolate over top of each “turtle”. Make sure the chocolate has fully coated each one.
Allow to set on the counter or in the fridge.
Enjoy!
