#giftable

Healthy-ish Salted Caramel Turtles

Servings: 30 candies

STUFF
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

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

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.

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

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.

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.

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.

Dark Chocolate Covered Coconut Bars

Servings: 16
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

STUFF
¾ cup real maple syrup
1 (5 ounce) can coconut cream
2 tablespoons creamy peanut butter
2 teaspoons vanilla extract
4 cups unsweetened lightly toasted coconut flakes
12 ounces dark chocolate
cocoa nibs, coconut, roasted nuts, dried fruits, for topping (optional)

STEPS
Line an 8x8 inch square baking dish with parchment paper.

In a medium pot, combine the maple and coconut cream and bring to a boil over high heat. Boil 8-10 minutes or until thickened to a caramel like sauce.

Remove from the heat and stir in 2 tablespoons peanut butter and the vanilla. Stir in the coconut. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour.

Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes.

Cut bars into 16 bars. Cover in chocolate and top as desired. Let the chocolate set up, about 10 minutes. Keep stored in the fridge.

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I want them all!

~G