Skip To Main

Calibrate Recipe

Gluten-free, Vegetarian, Halal, Kosher

Active: 40 minutes
Total: 50 minutes
Makes about 24 turtles (4 per serving)

These five-ingredient candies are the perfect mix of sweet, salty, crunchy, and gooey. We took the classic turtle candy, with its pecan base and chocolate top, and swapped out the added sugar- and saturated fat-laden caramel center for a naturally sweet alternative. Blending Medjool dates with almond milk, vanilla extract, and a little salt creates a smooth and sticky date “caramel” that’s just as good—if not better—than regular caramel. Best of all? These candies also provide the perfect mix of protein and healthy fat from the pecans, plus fiber from the dates, to help keep your blood sugar stable.

This recipe makes about ½ cup of date caramel, which is enough for about 24 turtles. The caramel is also great in moderation as a topping for yogurt or a dipping sauce for apple slices. Use it right away or store in the refrigerator—it won’t harden like regular caramel, making these turtle candies even more melt-in-your-mouth delicious.

One serving (four turtles) clocks in with around 20 grams of natural sugar from the Medjool dates, which is packaged together with around 6 grams of natural fiber. One serving also contains less than 2 grams of added sugars from the dark chocolate (depending on the bar you buy). 

Ingredients:

  • 96 raw pecan halves (about 1½ cups)
  • 8 pitted Medjool dates (about 4 ounces)
  • ⅓ cup unsweetened almond milk, plus more if needed
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt
  • 2 ounces dark chocolate (at least 70%), roughly chopped
  • Flakey sea salt, for sprinkling

Directions:

  1. Line a large baking sheet with parchment paper or a silicon baking mat. Arrange the pecan halves on the prepared sheet in X-shaped groups of four. 
  2. Add the dates, almond milk, vanilla, and salt to a high-powered blender or food processor. Blend until smooth and no chunks remain, 1 to 2 minutes, scraping down the sides and adding more almond milk, 1 tablespoon at a time, as needed. (Makes ½ cup date caramel.)
  3. Place the chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth, 1 to 2 minutes total.
  4. Top each pecan cluster with a teaspoon of the date caramel, smoothing out the tops and making sure each pecan is attached. Drizzle ½ teaspoon of the melted chocolate over top of each turtle. Sprinkle with flakey sea salt while the chocolate is still melted.
  5. Freeze until the chocolate is firm and has a shell-like texture, about 10 minutes (the date caramel does not harden). Store in an airtight container in the refrigerator or freezer. 

Test Kitchen Tips:

  • This date caramel is easiest made with Medjool dates, the softer and plumper variety that are actually fresh, not dried. If you can’t find them, sub in 4 ounces (about 16) Deglet Noor dates. They’re smaller and can sometimes be hard or dry, so for easier blending, be sure to soften them first (either by soaking them in room temperature water for about 30 minutes, or by adding them to boiling water for 1 to 2 minutes), then drain and use as directed.
  • Keep pecans (and all nuts) fresher longer by storing them in an airtight container in the freezer up to 2 years. This helps prevent the pecan’s plant-based oil content (aka all of that good-for-you unsaturated fat) from going rancid when exposed to high temperatures. 
  • For extra flavor, toast your pecans first: Add them in a single layer to a dry nonstick skillet over medium heat and cook, stirring occasionally and watching carefully, until they smell nutty, 3 to 5 minutes.
  • Feel free to sub in another type of milk (such as cow, oat, or even coconut) for the almond milk in the date caramel.