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Vegan cashew turtles with creamy date caramel


This recipe brings me great joy because it’s a combination of all that is right with the world: creamy date caramel, salty cashews and smooth, rich chocolate.

It’s also super easy to execute, promise.

Vegan Cashew Turtles


  • 12 medjool dates, pitted and soaked at least 1 hour
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup cashews
  • 2/3 cup chocolate chips
  • 1 tablespoon nondairy milk
  • 1/2 tablespoon coconut oil


  1. Make the date caramel. Combine pitted dates, coconut oil and vanilla extract in a food processor and process until smooth. Using a tablespoon, scoop out 8 servings onto a parchment-lined cookie sheet and press each mound flat with the back of a spoon.
  2. Top each caramel mound with cashews. (You probably won’t use the full 1/2 cup.) Just press in enough to cover the caramel disk.
  3. Make the chocolate coating. In a microwave-safe dish, combine chocolate chips, nondairy milk and coconut oil. Heat for 1 minute, stopping to stir at 30 seconds. Pour chocolate over each cashew-caramel mound.
  4. Refrigerate overnight (or at least 4-6 hours) to set. Store refrigerated.


Like real caramel, the date caramel will be a bit sticky, but the coconut oil helps it to set up firmly enough to maintain its shape. You could sub out the cashews for any nut of choice. I believe pecans are the traditional turtle nut but walnuts would also be excellent. If you have any trouble with the chocolate sauce (different brands of chips could require more/less liquid when melting), just add a little more milk (to thin) or chips (to thicken) a teaspoon at a time until it looks like this:


Follow me on Instagram honeystuckblog and tag #honeystuck if you try these out!

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