These turtles can be kept at room temperature, but the chocolate and date may soften and become sticky, so refrigerate to keep them at their best!
Ingredients
3½ oz dark chocolate (at least 70% cocoa, preferably unsweetened or with unrefined sweetener)
1 cup pitted dates
2 oz pecan halves
Instructions
Process dates in a food processor until they become a sticky and very thick jam-like consistency.
Roll the processed dates into 15 small balls, place on a lightly greased cookie sheet.
Press 3 pecan halves into the date balls.
Heat a small saucepan over low heat, add in dark chocolate and slowly melt into a sauce.
Pour a small amount of sauce over each date/pecan ball.
Place in the fridge to set for at least 10 minutes – the chocolate will harden and hold everything together.
3½ oz dark chocolate (at least 70% cocoa, preferably unsweetened or with unrefined sweetener)
1 cup pitted dates
2 oz pecan halves
Instructions
Process dates in a food processor until they become a sticky and very thick jam-like consistency.
Roll the processed dates into 15 small balls, place on a lightly greased cookie sheet.
Press 3 pecan halves into the date balls.
Heat a small saucepan over low heat, add in dark chocolate and slowly melt into a sauce.
Pour a small amount of sauce over each date/pecan ball.
Place in the fridge to set for at least 10 minutes – the chocolate will harden and hold everything together.
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