Date Turtle Bites (Edit recipe)

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Indulge in a healthier twist on classic chocolate turtles with Date Turtle Bites! These bite-sized treats feature a creamy pecan butter center, crunchy pecan pieces nestled in sweet Medjool dates, and covered in rich dark chocolate for a naturally sweet, snack-sized treat. Perfect for Halloween or anytime you’re craving a guilt-free candy alternative, these delicious bites pack all the flavor of traditional turtles—without the processed sugars!

15 minutes

1 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	82
Fat:	7 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	125 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 32

Ingredients

16 whole Medjool Dates
.5 cup Pecan Butter
0.33 cup Pecans, Toasted and Finely Chopped
.125 tsp Himalayan Pink Salt
1 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
1.5 tsp Coconut Oil, Refined
.5 Tbsp Maldon Sea Salt Flakes, Optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper.
Slice the dates in half lengthwise, being careful not to slice all the way through the dates. Then, temove the pits of the date.
Next, cut each date in half widthwise. This will yield 32 date halves.
In a small mixing bowl, combine the pecan butter, 1/4 cup toasted (reserving the remaining pecans for topping the dates), chopped pecans, and salt to make the filling.
Stuff each date with 1 teaspoon of the pecan mixture and place on the prepared baking sheet. Repeat with the remaining dates. Set aside.
Melt the dark chocolate and coconut oil in a double broiler or in the microwave stirring every 30 seconds until melted and smooth.
Dip the stuffed date halves in the chocolate using a fork. Make sure to coat it entirely. Allow any excess chocolate to drip off the dates and then place the dates back on the baking sheet.
When you've finished dipping all the dates, sprinkle the tops with the Maldon Sea Salt and remaining chopped pecan pieces.
Chill the dates in the fridge for 15-20 minutes or until the chocolate is set.
Keep stored in an airtight container in the fridge.

Notes

Toasting Pecans Preheat oven to 350 degrees F (176 C) and toast the pecans on a lined baking sheet for 5-8 minutes. Watch carefully as not to burn. Remove from oven and allow to cool. Chopping Pecans Place them on a clean, dry cutting board. Hold your knife securely by the handle and place your other hand on top of the pecans, pressing down slightly to keep them in place. For easier control, chop a few pecans at a time. Begin by cutting them roughly into smaller pieces. Gather the chopped pieces into a small pile. With one hand holding the knife handle and the other pressing gently on the top of the blade, rock the knife back and forth in a chopping motion. Repeat this until the pecans are chopped to your desired fineness. For an even texture, occasionally gather the pieces together and continue chopping any larger pieces until everything is finely chopped.