Veggie lover caramel chocolate turtles that are without gluten and furthermore sugar free! Quit all that you're doing throughout everyday life and make these right away.
This may very well be the best formula I have ever made. In just about 6 years of blogging, and several plans, everything boils down to one.
Chocolate turtles. With a vegetarian caramel sauce. What's more, just five fixings. What's more, 5-15 minutes on hands on times.
I'm not in any case misrepresenting. This to me, is the best treat I've at any point made. Particularly when you factor in the multifaceted nature of the formula (excessively simple), the time required (scarcely any) and the rundown of fixings required (little to none), this destroys each other sweet.
I mean sure on the off chance that you need cheesecake you can make a vegetarian pumpkin cheesecake, or in the event that you need brownies there are fudgy veggie lover protein brownies, yet for me these chocolate turtles are the treat that beats them all.
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons sunflower seed butter
- 1 cup vegan chocolate chips
- 3/4 cup toasted almonds crushed (or pecans)
- 3/4 cup toasted cashews crushed (or pecans)
- 1/4 - 1/2 teaspoon coarse sea salt
- In a small pot over medium heat, heat maple syrup and coconut oil.
- Add sunflower seed butter. Bring to a boil, and mix for 1-2 minutes. Remove from heat.
- Place nuts in small bundles or clusters on parchment lined baking sheet.
- Pour the caramel sauce by the spoonful over the clusters, covering the nuts.
- Freeze for 5-10 minutes.
- Melt chocolate chips in a microwave safe bowl for 30-90 seconds, mixing every 30 seconds until melted.
- Pour chocolate by the spoonful over the caramel nut turtles
- Sprinkle each turtle with course sea salt.
- Freeze for 10-30 minutes.
- Store in the freezer.
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