Turtle Bites

Turtle BItes - Bacon And Whipped Cream

I have always been a fan of turtles.

The chocolate…the caramel…the pecans! Such a great combination!
While I’m not opposed to making some good, real food caramel, I do love making things that are naturally sweetened and with a different twist. That’s where these Turtle Bites come in.
I know some people will question the tastiness of this recipe based on the ingredients, I want to encourage you to give it a try. I know I have a few family & friends who swear dates are the grossest and won’t touch them. While I do love eating dates straight up (a great pre-run fuel!), once mixed with the nut butter, they become a delicious, caramel like sweet treat. Give them a try and let me know what you think. I can’t stop eating them!

Turtle BItes - Bacon And Whipped Cream

Turtle Bites

Stephani @ BaconAndWhippedCream.com


  • 7 oz. Dates see note below
  • 2 T Almond Butter unsweetened or other nut butter
  • 1/4 tsp. Salt
  • 1/4 tsp. Pure Vanilla Extract
  • 2 T Chopped Pecans
  • 8 oz Dark Chocolate
  • 1 tsp Coconut Oil


  • Place the dates in a food processor and process until they become a paste. Stop and scrape down the sides occasionally during this process. Next add in the almond butter, salt and vanilla. Continue to process until combined. Add in the pecans and pulse about 5-6 times to incorporate the nuts.
  • Using a small cookie scoop (mine measures 2 tsp volume) or a spoon, scoop out about 2 tsp worth of date mixture. With wet hands, roll the mixture into a ball and place on a cookie sheet lined with waxed paper. Continue with the rest of the date mixture. Freeze the pan of balls for 10 minutes to firm them up.
  • Meanwhile, prepare the dipping chocolate. In a double boiler, melt the chocolate and coconut oil, stirring occasionally. Once the date balls are ready, put them into the chocolate, one at a time and turn to coat. Remove with a fork, tapping the fork on the side of the chocolate bowl to let the excess chocolate drip off. Place the chocolate covered ball back on the waxed paper. Once all of the balls have been chocolate coated, place the cookie sheet back in the freezer (or fridge) to allow the chocolate to harden; about 10 minutes more. I store mine in a sealed container in the fridge.


Note on the Dates:
If your dates are dry/hard, soak them in hot water for 10 min, drain well, and then weigh out 7 oz)
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