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These Chocolate turtles have the classic caramel and pecan flavor, all covered in chocolate. Only this version is made with less refined sugar, thanks to an easy fruit-sweetened center.
While I was making a batch of date energy balls, I realized that pecans and dates taste a lot like these store-bought candies. But I figured I could make them even easier… and cuter.
That’s how these date turtles were born. I originally made them years ago by simply pressing a pecan half into a date half, then topping them with melted chocolate. But, they don’t exactly look like “turtles” that way, so I recently revisited this recipe to show you a cuter way to assemble them. Either way, they’re delicious!
⭐⭐⭐⭐⭐ Featured Review
“This was so simple and easy to make, yet SO SO satisfying and delicious! They came out super cute, too. Thank you!” – Nathalie
Chocolate Turtle Ingredients
- Medjool Dates. These act as the caramel layer, without the need to boil sugar and butter together. It’s so much easier! Shop for medjool dates in the fresh produce section of your grocery store. They should look juicy and plump, like you could easily split them apart with your fingers to remove the pit.
- Pecans. If you want these candies to look like turtles, buy pecan halves rather than a bag labeled “pieces.” These help form the turtle’s head and legs, and add a satisfying crunch.
- Chocolate Chips. Use dark chocolate chips for a richer chocolate flavor, or semi-sweet chocolate chips for a sweeter taste.
- Flaky Salt. This is optional, but I like to sprinkle some salt on top of these to cut the sweetness.
How to Make Chocolate Turtles with Dates
Step 1:
Prepare a large pan that will fit on a flat shelf in your freezer by lining it with parchment paper. (You could also use a plate instead.) Then split the dates in half and remove the pits.
Place each date half, split-side-up, on the baking sheet.
Then press 4 pecan halves on each date, forming an X-shape. (See the photo below for reference.) These will be the turtle’s legs.
Step 2:
Melt the chocolate chips in a double boiler (or in the microwave, using 30-second intervals). To make a double boiler, fill a small saucepan with 1 inch of water and bring it to a boil over high heat. Arrange a heat-safe bowl snugly over the saucepan and add the chocolate chips.
The heat from the steam below will gently melt the chocolate. Once they look glossy, stir well until the melted chocolate is smooth.
Drizzle about 1 teaspoon of melted chocolate over each turtle piece. Make sure the pecan legs are sticking out a bit to complete the turtle look.
Step 3:
Complete the look by slicing a few pecan halves crosswise to make a smaller turtle “head.” Press the half into the top of the turtle, and sprinkle with flaky sea salt for a nice contrast of sweet and salty flavor. (The salt is optional.)
Place the turtles in the freezer to set for 15 minutes, or until the chocolate is firm. You can serve these right away, or store them in an airtight container in the fridge for up to 2 weeks.
Chocolate Turtles (with Dates!)
Ingredients
- 6 large, squishy Medjool dates
- 54 pecan halves (about 1 scant cup)
- ½ cup dark chocolate chips , melted
- Flaky sea salt
Instructions
- Place a piece of parchment paper on a baking sheet (use one that will fit in your freezer) and split the dates in half, removing the pits. Arrange them on the baking sheet. This recipe works best if your dates are soft and squishy, but if the dates feel dry, you can soak them in warm water for 15 minutes before getting started.
- Top each date half with 4 pecan halves, making the shape of an "X" on top. Press the pecans into the dates, so they'll stick in place.
- Use a spoon to drizzle about a teaspoon of melted chocolate over the middle of the pecans, making a shell on top. Make sure the pecan legs are still sticking out of the chocolate to create the "turtle" look.
- Cut 6 pecan halves in half, cross-wise, to create smaller turtle "heads." Place one half on each of the 12 turtles that have been coated in chocolate. Sprinkle with coarse sea salt on top, the place the pan in the freezer to set until the chocolate is firm, about 10 minutes.
- Serve the chocolate turtles right away, or transfer them to an airtight container to store in the fridge for up to a week. You can serve them chilled for a crunchy texture, or let them come to room temperature again for a softer consistency.
Video
Notes
Nutrition
More Recipes to Try
- Vegan Pecan Pie (also made with dates)
- Dairy-Free French Silk Pie
- Chocolate Date Smoothie
- Pecan Pie Truffles
If you try these chocolate turtles, please leave a comment and star rating below to let me know how you like them.
Megan, I truly can’t believe how lucky I am to have stumbled across your recipes. I have literally been making one a day since discovering your cookbook this past week (borrowed it from the library!), and I haven’t been let down yet! It started with the butternut squash pilaf… AWESOME! Served it with salmon the first night and folded it into eggs the next day. Then I made the Asian cabbage salad. I LOVE them at restaurants but typically avoid making them at home since the list of ingredients is usually daunting. Yours was approachable and delish! The next day came the turtles with dates. Oh my god, I died and went to heaven. Yesterday was the spaghetti squash casserole. It’s already gone. And now I just popped a batch of these fudgsicles into the freezer but from licking the bowl, I know they’ll be amazing. So that’s it… I’m buying your cookbook as soon as I return it to the library and encourage others to borrow it because I have NEVER found a resource that offers such delicious, reliable, easy, and fast recipes you can really feel good about eating! I’m beyond grateful and just had to let you know how appreciated you are. Please keep up the good work! I promise to try every last recipe you post! 🙂 Thank you thank you!
Just saw this recipe and needed something to take tonight to little wine gathering. I had all ingredients except for the dates … BUT I did have A bag of unsulphered sun dried figs from Costco. Delicious!
PS… I toasted the pecans a little on the stove before placing on the fig halves.
this is probably the best thing i’ve tasted in the past twenty years. i stuffed mine with pecan butter instead of whole pecans and it is insane. i’m limiting myself to 2 pieces a day but i could easily eat the entire batch.
I’ve made these twice now and they are a real crowd pleaser!!!! Everyone LOVES them, and they really are easy!
Going to make these today. Keep the recipes coming! I find that the recipes on this site are by far the easiest and tastiest to make and please my family.
My dad loves turtles, but he’s been dieting for various health reasons! Now I can load his stocking with treats, without loading him up on sugar!
Thanks for this fun & mouth-watering recipe!
Good one, Megan ! Thank you ….
Did you soaked the pecans beforehand ?? or you can eat them raw?
Megan, I’ve been scanning your website for the past couple months and your simple ingredient recipes look and sound amazing, I can’t wait to try them. Thanks for sharing! I’ve noticed that you use medjool dates a lot and was wondering if you buy them from the store or if there is a certain online company that you order them from?