No Bake Turtle Cookies
No Bake Turtle Cookies could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 15. This hor d'oeuvre has 195 calories, 2g of protein, and 14g of fat per serving. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 195 foodies and cooks. If you have water, pecans, coconut oil, and a few other ingredients on hand, you can make it. It is brought to you by My Whole Food Life. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. If you like this recipe, you might also like recipes such as No-Bake Turtle Cookies, Almost No Bake Turtle Cheesecake, and Tiny Turtle Cheesecakes (No Bake) #SundaySupper.
Servings: 15
Ingredients:
3 T almond butter (or nut butter)
1/2 cup chocolate chips
1 T coconut oil
3 T maple syrup
8 Medjool dates , pits removed
2 cups raw pecans
2-3 T water
Equipment:
food processor
baking sheet
blender
double boiler
Cooking instruction summary:
In a food processor , add the dates and pecans. Pulse until you get a coarse consistency.Slowly, 1 T at a time, add water until the dough starts to clump together.Roll mixture into balls and place them on a lined baking sheet .Flatten each one with your palm, and then use your thumb to make an indentation in the middle of each cookie.Place them in the fridge. While you make the caramel.To make the caramel, mix the almond butter and maple syrup in a small blender . Spoon a little caramel into each cookie and place them back in the fridge while you make the chocolate.To make the chocolate, use a double boiler method to mix the chocolate chips and coconut oil.Once melted, drizzle a little chocolate over each cookie until they are all covered. Place back in the fridge to set.
Step by step:
1. In a
2. food processor
3. , add the dates and pecans. Pulse until you get a coarse consistency.Slowly, 1 T at a time, add water until the dough starts to clump together.
4. Roll mixture into balls and place them on a lined
5. baking sheet
6. .Flatten each one with your palm, and then use your thumb to make an indentation in the middle of each cookie.
7. Place them in the fridge. While you make the caramel.To make the caramel, mix the almond butter and maple syrup in a small
8. blender
9. . Spoon a little caramel into each cookie and place them back in the fridge while you make the chocolate.To make the chocolate, use a double boiler method to mix the chocolate chips and coconut oil.Once melted, drizzle a little chocolate over each cookie until they are all covered.
10. Place back in the fridge to set.
Nutrition Information:
covered percent of daily need
