This homemade turtles recipe is made with dates instead of caramel and has no added sugar. But you would never know it…they taste just as good as the store-bought version!
I have a weakness for store-bought Turtles.
So when I saw this recipe for ‘Turtles’ in the January/February 2018 issue of “Canadian Living” magazine, I just drooled.
Especially after I realized they had a date filling (instead of caramel) and no added sugar.
A healthier version of Turtles? Yes, please!
I was a little skeptical about how they would taste, but figured it was worth giving them a try.
And I was totally blown away! I think I like them even better than the original version.
So I just had to share in case there are any other Turtles fans out there.
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Here is the shopping list;
- pitted dates (about 60)
- 50 pecan halves
- dark chocolate chips
- coconut oil or vegetable oil
- Himalayan pink salt (optional)
- baking sheet
- parchment paper
- food processor
- small heat proof bowl
- dry cup measures
- measuring spoon
How to Make Homemade Turtles
Make the Filling
If the dates are dry, first put them into a microwavable bowl, cover with water and microwave them on high for 1 to 2 minutes, until the dates are soft. Drain and pat dry with paper towels.
Put 3 cups of moist pitted dates and 1 teaspoon of salt into the food processor.
Now pulse the date/salt mixture until the dates form a clump.
Cover a cookie sheet with a piece of parchment paper.
Take one level tablespoon of mashed dates, and round it onto the parchment-lined cookie sheet. I used a knife to scrape the dates off of the spoon into a mound. Repeat until all the dates are used up.
Press 2 pecan halves into the top of each mound, flattening them down a bit.
Freeze until firm, about 30 minutes.
Place 1½ cups of dark semi-sweet chocolate chips in a small heat proof bowl.
Put the bowl into a saucepan of simmering water.
When the chips begin to melt, stir them until smooth.
Remove the bowl from the heat and whisk in 1 teaspoon of coconut or vegetable oil.
Make the Candies
Remove the dates from the freezer and loosen them by running a spatula under each.
Take 2 forks to hold a date mound and dip it into the melted chocolate. Let any excess coating drip back into the bowl.
Place the candy onto the parchment cookie sheet again.
Repeat this process until all the candies are coated in chocolate.
Sprinkle the tops with Himalayan pink salt if desired.
Refrigerate until firm, about 30 minutes.
These pecan/date candies can be stored for a month in the freezer in a resealable plastic bag. They are delicious even if they are not pre-thawed before eating!
Other Treats You Might Like
Homemade Turtles Recipe
- 3 cups pitted dates about 60
- 1 teaspoon salt
- 50 pecan halves
- 1½ cups dark chocolate chips
- 1 teaspoon coconut or vegetable oil
- Himalayan pink salt optional
- Pulse dates with salt in food processor until mixture forms a ball.
- Shape into balls using a tablespoon.
- Put onto prepared baking sheet.
- Press 2 pecan halves into each ball, flattening it.
- Freeze until firm, about 30 minutes.
- Line a baking sheet with parchment paper.
- Meanwhile, make the chocolate coating by melting the chocolate chips in a heatproof bowl set over gently simmering hot water.
- When the chocolate is smooth, remove bowl from the heat and whisk in coconut oil.
- Using 2 forks, dip each candy into the chocolate, letting the excess drip back into the bowl.
- Place candies back on the cookie sheet and sprinkle with Himalayan salt.
- Refrigerate until set, about 30 minutes.
- If dates are dry, place in a large microwaveable bowl; then cover with water and microwave on high until softened — 1 to 2 minutes. Drain and pat dry.
- Although the Himalayan pink salt if optional, I think it should not be missed. The combination of sweet and salty is delicious.
- Candies can be frozen for up to a month in a resealable plastic bag.