Raw Vegan Chocolate Turtles
from Love Veggies and Yoga
makes 4 pieces - I doubled the recipe, but original quantities are listed below
1/3 cup pecans (or walnuts)
1/2 cup melted chocolate (or two Baker's Chocolate squares, or chocolate chips, or a cocoa/agave/coconut oil combination)
1/8 to 1/4 cup agave nectar + pinch of salt (freeze this to make your raw vegan caramel)
1. Melt half of the chocolate.
2. Divide the pecans into four equal piles on a wax paper-lined baking sheet.
3. Pour the melted chocolate over the nuts. Distribute as evenly as possible.
4. Pour the caramel sauce over the chocolate-drizzled nuts.
5. Melt the other half of the chocolate, and pour over the top of each pile.
6. Freeze or refrigerate to harden.
Looking at the photos now, I see that they don't actually look as terrible as I remember. I made these on the night The H and I were both struck with food poisoning (unrelated to this recipe!) so perhaps that is clouding my memory a bit.
My major upsets with this recipe:
-- The vegan "caramel" only ever tasted of salty agave syrup
-- Pouring cold "caramel" over warm chocolate and then MORE warm chocolate over the top led to the massive spread-out seen above (the photo following Step 4)
-- My turtles don't have any chocolate underneath
-- The one I taste-tested completely fell apart--perhaps due in part to the lack of a chocolate bottom
Once they hardened enough to remove from the wax paper and *not* crumble instantaneously, I threw them all into a plastic leftovers box and crammed it into the freezer. There they lie, mocking me every time I shuffle things around. Perhaps one day I will try them again. If I do, I will be sure to put the pecans onto circles of melted chocolate, then chill between each subsequent layering step to reduce the chance of spread.
Or I could just leave perfection to the masters, and order some Awesome Chocolates next time the co-op ordering window opens.