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Chocolate Carmel Turtles (raw, vegan, GF)

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These little morsels cover all cravings….chocolate, caramel and pecans.  With this combination, you just can’t go wrong at all.  My grandmother would just love these.  She is one tiny lady but don’t let that fool you!  I have seen her consume a complete box of Valentine chocolates in one sitting.  I guess what I am trying to say is that these are addicting!

Ingredients for cookie batter:

  • 1 1/2 cups zucchini, peeled and diced
  • 1/4 cup raw agave nectar
  • 3/4 cup raw coconut butter
  • 1 1/2 cups oat flour, raw and gluten-free (you can make your own with whole oats)
  • 2 1/2 cups oats, gluten-free
  • 3/4 cup raw cacao powder
  • 3/4 tsp ground cinnamon
  • 3/4 cup raw pecans, chopped

Ingredients for caramel:

  • 1/2 cup of raw almond butter
  • 1/2 cup maple syrup or dark agave syrup
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt

Preparation for batter:

  1. Place the diced zucchini in your food processor and process until you have a puree.
  2. Combine zucchini puree with the agave and coconut butter in food processor.
  3. Mix together oat flour, oats, cacao, and cinnamon in a separate bowl.  Stir in wet mixture.
  4. Stir in chopped pecans.
  5. Press into cookie shapes and dehydrate for 4-5  hours at 105 degrees.
  6. Spread caramel on the top of the cookie and place a whole pecan on top.

Preparation for caramel sauce:

  1. Place all ingredients in a high powdered blender and process until smooth.
  2. Stop occasionally to scrap the sides down.
  3. Store in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.

(recipe for caramel is modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”

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