Vegan Pumpkin Spice Caramel Turtles

Posted by in Chocolate, Cooking, Desserts, Halloween | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!! 

 

 

 

 

I’ve been craving all things pumpkin and thinking outside the box. Everyone does a pumpkin loaf, cookie etc, so I wanted to create something that’s never been done before. Basically a basic girls dream lol.. 

 

and boom the vegan Pumpkin Spice Caramel Turtles were born!

 

There typically isn’t a lot of diversity amongst this concept. It’s your basic caramel sauce, typically made from ready made caramels, cashews and chocolate. However, you can easily play around with the base and create seasonal varieties. 

 

 

 

 


 

What’s fab about this particular recipe, is everything! It’s quick, easy, features minimal ingredients, real pumpkin, tons of flavor, has great presentation, is perf for any season, you can enjoy the caramel by itself or make turtles, and it’s a pumpkin lovers dream!!

 


 

 

If you love all things pumpkin or chocolate you’re going to be in love with these vegan Pumpkin Spice Caramel Turtles!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

 

Quick

Easy 

Affordable

Perf for fall

No heavy cream

Packs real pumpkin 

Packs ton of flavor 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Pumpkin Spice Caramel Turtles


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-20 1x
Scale

Ingredients

Caramel:

Other

  • 2/3 cup chocolate chips
  • 1 tbsp coconut oil
  • 1 cup whole pecans

Instructions

  1. Line an 8×8 pan or a loaf pan with parchment paper.
  2. Place all the ingredients in a pan and cook over medium heat until amber colored (approximately 10 minutes). 
  3. Once the sugar syrup has turned to an amber color, continue to whisk to prevent burning.
  4. The mixture should thicken. I recommend the ball test.
  5. Simply let some drip into a glass of water and if the texture allows you to form ball then it’s ready.
  6. Remove from heat and add the vanilla now. 
  7. Slowly and carefully pour the mixture into the lined pan.
  8. Cover and place in a freezer for 5-10 minutes. 
  9. Remove the caramel from the pan and slice into squares.
  10. Place chocolate and coconut oil in the microwave and heat for 1 minute, combining every 15 seconds until fully melted.
  11. Place 4 pecans on parchment paper, top with a lil caramel, then top with melted chocolate. Place them in the fridge to set for 30 minutes to set. Enjoy! (I recommend storing in the fridge so the caramel maintains the best texture!)

Notes

*If you feel as though your caramels are not firm enough, simply throw back in a pan, continue to whisk and add another tbsp of brown rice syrup
*The longer they sit in the fridge the more firm the caramel becomes.

Nutrition

  • Serving Size: 1

 

 

 

 

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2 Comments

  1. What is 1/2 C brown? Brown what??

    • Hi Scherai! Thank you for bringing that to my attention. It’s 1/2 cup brown sugar, sorry about that!

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