salted dark chocolate almond turtles

Salted Dark Chocolate Almond Turtles…sweet, salty and crunchy with raw caramel gooeyness!

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

A few steps are needed to create these little beauties, but it’s well worth the effort!  Whip together raw caramel by blending dates and coconut oil, melt dark chocolate chips in a double boiler, then let the assembly begin!

First, place clusters of three almonds evenly on parchment paper:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Then, top with a generous glob of raw caramel:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Lastly, drizzle with melted dark chocolate:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Add a pinch of high-quality chunky sea salt and let cool in the refrigerator…. then dig in!

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

salted dark chocolate almond turtles
 
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Makes 12 turtles
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • For the raw caramel:
  • 1 cup Medjool Dates, pitted
  • ½ tablespoon coconut oil, melted
  • For the turtles:
  • 36 almonds or nut of your choice
  • 1 cup dark chocolate chips
  • high-quality large grain sea salt
Instructions
  1. For the raw caramel:
  2. Soak dates in warm water for 10 minutes, drain water and add to a food processor with melted coconut oil. Blend until a paste is formed, occasionally scraping down the sides. Set aside.
  3. For the turtles:
  4. Melt chocolate in a double boiler.
  5. Arrange almonds in cluster of three on a lined baking sheet.
  6. Top with a glob of raw caramel.
  7. Cover with melted chocolate and top with a pinch of sea salt.
  8. Place in the refrigerator and allow chocolate to set.
  9. Enjoy!
Nutrition Information
Serving size: 1 Calories: 160 Fat: 8 Carbohydrates: 25 Sugar: 21 Fiber: 3 Protein: 1

 Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Wishing everyone a happy weekend!

peanut butter pretzel bark

Chocolate Peanut Butter Pretzel Bark is a simple to make sweet and salty treat!  

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

  Melted chocolate, peanut buttery goodness and salty pretzels…the perfect trifecta in my opinion!  Little effort is needed to prepare this dessert, the hardest part is waiting for it to cool!

Warning: This bark is very hard to resist!  Have a piece or two and lock it away in the refrigerator!  In the words of Noah “me like, me eat all!”

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

peanut butter pretzel bark
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 20
Ingredients
  • 2 cups dark chocolate chips, like Enjoy Life
  • ⅓ cup natural creamy peanut butter
  • ½ tablespoon coconut oil
  • 20 mini pretzels, chopped (use gluten free pretzels for a GF version)
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Melt chocolate using a double boiler. Spread evenly on parchment paper.
  3. Melt coconut oil and peanut butter together over low heat in a small sauce pan. Spread on top of chocolate layer.
  4. Add chopped pretzel pieces.
  5. Place in refrigerator for 1 hour or until fully set. Break into pieces and enjoy!
  6. Store in the refrigerator to prevent peanut butter from getting too gooey!
Nutrition Information
Serving size: 1 piece Calories: 86 Fat: 6 Carbohydrates: 11 Sugar: 8 Protein: 2

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

This recipe makes roughly 20 pieces of bark.  Store in the refrigerator to prevent the peanut butter from getting too gooey!  You could easily package this up for a Valentine’s Day gift!  Just remember to keep some for yourself :)

Peanut Butter Pretzel Bark ~vegan~ A quick and easy sweet treat!

 Make this recipe with dark chocolate containing 70% cacao for an antioxidant rich, heart healthy, lower sugar option!

cacao mousse and raspberry parfaits

You don’t need a special occasion to dive into these fluffy Cacao Mousse and Raspberry Parfaits, but it is perfect for a celebratory Valentine’s Day dessert!

Cacao Mousse and Raspberry Parfaits ~vegan, gluten free~ A rich and chocolatey dessert just in time for Valentine's Day! Only 4 ingredients!!!

No baking, just blending and only 4 ingredients!!!

Light in texture and heavy on flavor…rich and chocolatey!  Small portions of this dessert are enough to tackle any sweet tooth.  I layered with juicy raspberries, but use any of your favorite berries!

Make sure you buy a can of whole fat coconut milk for this recipe, low-fat just won’t cut it!  Gently open the can and separate the coconut cream layer from the watery part.  Place cream in a small bowl and place in the freezer for 30 minutes to harden.

cacao mousse and raspberry parfaits
 
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Makes 4 parfaits
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 can whole fat coconut milk, coconut cream separated and chilled in freezer
  • ¼ cup fresh or frozen and thawed raspberries (plus 1 pint fresh raspberries for layering)
  • 3 tablespoons raw cacao powder
  • 3 tablespoons pure maple syrup
Instructions
  1. Gently open a can of whole fat coconut milk and scoop out coconut cream layer. Place cream in a small bowl and place in the freezer for ~30 minutes to harden.
  2. Using a hand held electric mixer, blend coconut cream, ¼ cup fresh or thawed frozen raspberries, cacao and maple syrup. Blend until light and fluffy.
  3. Layer cacao mousse and fresh raspberries in parfait glasses and enjoy!

Cacao Mousse and Raspberry Parfaits ~vegan, gluten free~ A rich and chocolatey dessert just in time for Valentine's Day! Only 4 ingredients!!!

A helpful tip from a reader: On the canned coconut milk, it is easier to refrigerate it over night (or longer) and then turn it upside down while being careful not to shake it, open and drain liquid, then scoop out the cream. I have never opened a can of room temp full fat coconut milk with it already separated.

Unfortunately, I am unable to accurately calculate nutrition facts for this recipe due to the coconut milk separation…sorry :(

Adapted from Chocolate Covered Katie’s delicious frosting shot recipe!