Macademia nuts, almond butter and honey transform traditional caramel and pecan chocolate turtles into a paleo-friendly, mouth-watering treat - delicious to dive into anytime.
Ingredients:
1/2 cup creamy roasted almond butter
1/2 cup honey or agave nectar
2 teaspoons vanilla extract
1/2 teaspoon Celtic sea salt
1 cup macademia nuts, halved
1 1/2 cups dark chocolate chunks
Directions:
1. Combine the almond butter and honey in a medium saucepan over low heat.
2. Stir in the vanilla and salt. Add the macademia nuts and cover them with the mixture. Cool this for a few minutes.
Drop a tablespoon of the almond butter/honey/nut mixture onto the parchment paper. Put this in the freezer for about 10 minutes to “set."
4. Bring 2” of water to boil in a pot. Place another pot on top and melt the chocolate. Let it cool down.
5. When the nut clusters are set, drop the melted chocolate on top with a spoon and spread with a knife to coat. Put the candies back in the freezer for about another 10 minutes.
6. Cut parchment paper to line the bottom of each freezer container. Cut extra pieces of parchment paper to line each layer of candies.
7. When the chocolates have hardened, carefully lift each piece from the parchment paper and use a knife to scoop chocolate and cover the bottom. Place the candies on the parchment paper in the freezer containers and freeze for 10 minutes, or until served.
These need to be eaten quickly when defrosted, but that shouldn’t be any problem...
*recipe adapted from www.elanaspantry.com
#paleo #chocolate #dessert #glutenfree #dairyfree #chocolateturtles
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