Healthyish Salted Caramel Turtles

Everyone has strong food memories around holidays or special
occasions in their life. I can completely recall the distinct taste
boxed cake from my childhood birthdays. Summer vacations were
steeped in melting grape juice popsicles made by my grandmother.
And one of my favourite treats during Christmas, was undoubtedly
Turtle chocolates. The iconic striped box was always within arms
reach during the holidays, so as soon as the tree went up, it was
like a Pavlovian response…the Turtle cravings began! If you live
outside of North America, you may not be familiar with these
pecan-chocolate-caramels (and for this, I feel very sad for you),
but no matter. Today I’m posting my own version, which is a
healthier spin on this classic candy that you can whip up yourself
with just six simple ingredients.

The original Turtle candies are relatively simple: pecans,
caramel, and chocolate, but seemingly so much more than the sum of
these parts. There is a magical synergy in this trinity, each
ingredient complimenting and highlighting the others in perfect
union. There isn’t much to improve upon, so my mission was
clearly to health-ify the caramel and find some high-quality
chocolate to steer us all away from refined sugar, modified milk
ingredients, and emulsifiers. Blech.

I started off on my journey by looking online and found that
healthyish Turtle recipes exist, but they all use dates and I
didn’t want that to be the predominant flavour. Plus, I knew that
the caramel needed some serious creaminess, so I started by
blending up cashew butter with vanilla as the base, then added
brown rice syrup to achieve that distinctive gooey-ness that makes
Turltes so crave-able. The results were sooooo right on the money,
confirmed by several of my closest friends, lined up to taste
test.

Pecans are one of my favourite nuts because they are
tender-crisp and so naturally sweet. I love them in baked goods
like pecan pie, on top of waffles or pancakes, or in candies like
my delectable Healthyish Turtles!

Pecans are native to North America, and grow in tough, wood-like
shells on large, sprawling trees, some of which can live up to 200
years. The word pecan is a Native American name used to describe
nuts that require a stone to crack – but you can easily open them
by crushing two of their hard shells together.

Along with macadamias, pecans contain the lowest amount of
protein (5-10%) and the highest amount of fat (80-95%) of all the
nuts. The fat that they do contain however, is mostly
monounsaturated, with some polyunsaturated fat as well. Pecans are
high in minerals, like manganese, copper, and zinc. They also
contain a good amount of fiber and protein.

There are a wide variety of pecans, but if you live outside
North America, you may only have access to one type. That’s okay!
The thing to look for is shelled pecans that are uniform in size
and colour. Check the date on the package or bulk bin, and smell
the nuts beforehand if you’re able to – they should be nutty
and sweet. If you’re shopping in bulk, visit a shop that has a
high turnover to ensure that the nuts are fresh. Once you get them
home, store shelled pecans in an airtight container at room
temperature for up to six months (although try to eat them sooner)
and in the freezer for up to a year. Pecans are highly susceptible
to absorbing other smells, so keep them locked up tight in glass to
prevent them from tasting like garlic, onions, or last night’s
casserole.

I had hesitations about using brown rice syrup in this recipe,
since I know it’s one of those harder-to-find ingredients, but
it’s just SO perfect in this context that I had to! If you cannot
find brown rice syrup, try whipped or creamed honey in its place. I
recognize that this isn’t an alternative for vegans, but I think
it is the only sweetener that would work due to how thick and
viscous it is. If the caramel is too runny, if will be impossible
to work with. Trust.

It’s best to store your Turtles in the freezer, and take them
out about 10-15 minutes before serving. They’re also fine at room
temperature, but will keep better cold. I actually dig them a
little on the frozen side – the caramel is extra thick and chewy
at subzero temperatures!

    Print recipe    

Healthyish Salted Caramel Turtles
Makes 30 candies

Ingredients:
1 cup / 100g raw pecans
400g dark chocolate, 75% or higher (chose organic and fair-trade,
if possible)
1/3 cup / 80ml cashew butter (raw or roasted)
1/3 cup / 80ml brown rice syrup
2 tsp. pure vanilla extract
½ tsp. flaky sea salt (I used Maldon), plus a little more for
garnish

Directions:
1. Find a baking sheet or tray that will fit in your freezer, then
line it with parchment paper.

2. In a medium sized bowl, stir together the cashew butter, rice
syrup, vanilla and flaky salt until thoroughly combined. Taste
(yum), and adjust the saltiness and vanilla levels to your
liking.

3. Scoop a teaspoon of the caramel onto the lined baking sheet,
using another spoon to help remove it – this stuff is seriously
sticky!

4. Press a whole pecan on one side of the caramel blob, allowing
the nut to peek over the edge just a bit, then add two halves to
the sides, peeking over the edge just a bit too. Repeat until
you’ve used all the caramel. Place in the freezer for at least
one hour, up to 24 hours.

5. Once the caramels have chilled, prepare the chocolate. Heat a
few inches / centimetres of water in a small pot and heat on high.
Roughly chop the chocolate bar into small chunks and place it in a
heatproof bowl. Lower the heat to simmer, then set the bowl over
the pot of so that it is sitting well above the water itself. Stir
occasionally until the chocolate has completely melted.

6. Remove the caramels from the freezer. One at a time, drop
each caramel into the melted chocolate pecan side-down, flip and
ensure that the top is entirely coated. Remove from the chocolate
with a fork, and drag the bottom along the edge of the bowl to
remove any excess chocolate. Place back on the lined baking sheet
and sprinkle with a couple flakes of salt. Repeat until you’ve
coated all the turtles in chocolate. Place them inside the freezer
until set, then transfer them to an airtight container and store in
the freezer or fridge until ready to serve. If you want to see some
of the pecans, drop the caramels on their bottom side first, then
remove and place on the lined baking sheet. Drizzle enough
chocolate over the top to fully cover the caramel (if you don’t
coat it completely, it may spill out at room temperature), but
allowing a few parts of the pecans to show through.

This will be my last post before the New Year, my friends! I’m
off to Bali in a mere 10 days (!!!) and words cannot describe how
excited I am for the Wild Heart High Spirit Retreat, and meeting
women from all across the world. If you’d like to know more about
my retreats, visit the Golden Circle Retreats
website
. We’re planning another round for 2019, so sign up to
mailing our list to be the first notified when we announce the
dates.

We are also taking orders for the Life-Changing Loaf of Bread
Subscription Box! What better way to start off the new year than
with a delicious monthly gift of health to yourself? If you want to
learn more, or place your order, visit the shop page here.

All love from Canada, and happiest of holidays to you and
yours!

xo, Sarah B

The post
Healthyish Salted Caramel Turtles
appeared first on My New Roots.

Source: vegetariantimes
Healthyish Salted Caramel Turtles



Leave a Reply