Ingredients:
36 pecan halves
3 oz unsweetened bakers dark chocolate
1/2 tablespoon coconut oil
2 tablespoons powdered monkfruit
1/4 teaspoon pink Himalayan salt
1/2 serving of my dairy free chewy caramel - Recipe found HERE
Directions:
Preheat oven to 350 degrees Fahrenheit. Lay a silicone baking mat down on a sheet pan. Arrange 3 pecans in a cluster together, until you have 12 pecan "flowers" Bake in the oven for 5 minutes to lightly toast pecans. Turn heat off of oven.
Slice off 1/2" square of caramel and place on top of warm pecans, Immediately return to wam oven for approximately 4 minutes. You should see the caramel beginning to soften.
Remove and top with salt evenly across the tops.
Allow to cool
In a microwave safe bowl, combine the dark chocolate, coconut oil, and monkfruit. Gently warm either in a microwave for 30 second intervals or over a double boiler. Stir until completely melted.
Drizzle over the tops of your caramel topping.
Allow to cool.
Store refrigerated for best shelf life.
Makes 12 caramel pecan turtles
