Paleo desserts recipe: A spin on the classic Turtle candy combining healthy chocolate and natural nut-free caramel. Chocolate free option too!
Here’s another luscious recipe, this time one of her Paleo desserts, from my friend Celeste! Hope you enjoy, mamas!
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With the holidays quickly approaching, it’s time to start thinking about healthier treats! The store-bought options almost always include genetically modified ingredients, refined sugar, partially hydrogenated oils, corn syrup, and preservatives. Thank goodness that there are so many great Paleo desserts out there! It’s amazing to me that we can find a way to make Paleo Snickers; Paleo Twix bars, and I’m so excited to share with you one of our family favorite Paleo desserts… the classic Turtle candy!
I had to figure this one out as Turtles are one of my family’s favorite candies. There is nothing like it…. the chocolatey velvet outside combined with the crunchy caramel gooeyness on the inside. YUM!
But, with our family avoiding many of the top allergens as well as refined sugar, we needed to make up our own paleo desserts, and so I started experimenting in the kitchen. I’m super happy with the results and you won’t believe how these simple ingredients taste just like caramel!
Paleo Desserts: Sprouted Pumpkin Seed Turtles
Recipe Ingredients
Turtle Filling:
Chocolate topping:
- 1/3 cup cacao powder (where to buy)
- 2 TB maple syrup or 20-30 drops of stevia
- 2 TB coconut oil
- Pinch of sea salt
Alternative, chocolate-free topping:
For the topping, the cacao sauce is DELICIOUS and NUTRITIOUS! But, I also added a chocolate-free version for those with allergies… but don’t worry, it’s just as indulgent!
- ½ cup coconut flakes (where to buy)
Directions
- Make sure to use sprouted or soaked pumpkin seeds to break down the naturally- occurring phytic acid and enzyme inhibitors while unleashing their nutrient value. A simple way to do so would be to take 4 cups of pumpkin seeds, cover with filtered water and ~ 1 TB sea salt and let soak for at least 6 hours but 12 is best. Then dehydrate till dry or put in oven at lowest temperature. Be sure to watch closely so they don’t burn.
- Toss the soaked pumpkin seeds, dates, coconut oil and salt in food processor and mix until seeds and dates are well chopped.
blended-mixture-in-food-processor
- Using a small ice cream scooper or melon baller, scoop mixture onto a parchment lined baking sheet.
- Put into the freezer for 20 minutes and begin preparing the chocolate sauce.
- Using the double boiler method (place a glass bowl over pot with boiling water making sure water does not touch the bowl), combine the cacoa powder, maple syrup, and coconut oil and mix until smooth.
chocolate-sauce-using-double-boiler-method
- Remove from heat and allow to cool.
- Once cooled, begin dipping frozen turtles into the chocolate sauce. Place turtles back on original tray once dipped. Place tray back in freezer for 1 hr.
dipped-turtles-before-2nd-freezing
- If preparing the variation version, dip frozen turtles into coconut flakes. Place turtles back on original tray and freeze for 1hr.
- Be sure to store any leftovers in refrigerator or freezer as they will begin to melt at room temperature.
Enjoy!
How about YOU?
What are your favorite Paleo desserts? Share with us!
