Super simple homemade chocolate turtles

By Sari Huhtala

This recipe for homemade chocolate “turtles” is a spinoff of a chocolate date bar that was featured in Alive and Fit last year. I created it one day thinking about how to use up some leftover pecans, but you can use any nut or even pumpkin seeds to make it. It tastes like the real deal! However, it’s actually healthy for you, with no added sugar, corn syrup or any of that health-depleting junk food. You can even get all fancy, dancy and poke whole or half pecans around it to create turtle feet if you really want to impress your guests, or your grandkids.

You don’t need any fancy equipment to make this dessert, nor do you even need an oven!

Homemade chocolate turtles

Ingredients:

• Pitted dates (any type of date will work – but be sure to read the ingredients so that it is only dates*)
• Peanut butter
• Pecans, almonds, walnuts, sunflower seeds or pumpkin seeds
• Coconut oil
• Raw honey
• Cocoa powder
• Dark chocolate (optional)

*Some dates actually have glucose syrup added to them so read the ingredients when shopping for dates.

With clean hands, squish three dates together to form a ball (if using Medjool dates then two is plenty). Flatten the date ball onto a parchment paper-cover pan or plate. Spoon about 1 tsp of peanut butter onto the date. Sprinkle chopped pecans, or any other chopped nuts, or seeds, on top of the peanut butter.

Chocolate topping

(Makes enough to top about 8-10 turtles)

Melt about 1 tbsp of coconut oil in a small saucepan over a stovetop on low heat. Add 1 heaping tbsp of cocoa powder and about 1 to 2 tsp of raw honey, or to taste. Mix well, then remove from heat and add a couple of small squares of dark chocolate, stirring to melt it. Adding the dark chocolate helps prevent the coconut oil from melting quickly while holding it in your hand.

If the melted chocolate is too runny, place into the fridge to solidify just enough so that when you pour it on top of the turtle it doesn’t run off the edges too much.

Once you’ve topped the turtles with the chocolate, then place in fridge to cool and solidify completely. Store in a covered container in the fridge, or freeze for later.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca