Turtle Tarts
Yield: 2 mini tarts (4 1/2 inch tart pans)
  • 15 dates, pits removed
  • 8 vegan graham cracker squares
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup + a couple extra pecans
  • 1/4 cup vegan chocolate chips
  1. Place dates in a bowl or jar and completely cover with water. Place in fridge and let soak for at least 2 hours (overnight is best).
  2. Pulse the graham crackers in a food processor until only fine crumbs remain. Pour in coconut oil and pulse until combined. Press into two small tart pans. Place in freezer until ready to use.
  3. Drain the dates and place in food processor with vanilla. Processes until a thick paste forms. Add water 1 tablespoon (up to about 1/3) at a time until caramel reaches desired consistency.
  4. Divide pecans between tarts and place in the crust. Pour caramel over the top until the tart pan is full. Press a couple pecans into the tops of the tarts. Melt chocolate chips and drizzle over the top. Serve immediately or place in the fridge for 1 hour for a firmer texture.
Nutrition Information
Serving size: 1/3 tart Calories: 235 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 26g Sugar: 19g Sodium: 60mg Fiber: 2g Protein: 2g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/turtle-tarts/