Keto Vegan Turtle No Bake Cookies
Toasted pecans, vegan caramel, dark chocolate: these are all the flavors of this Keto no-bake cookie recipe. The recipe is vegan, so all can enjoy it. It’s also kid-friendly! The turtle ingredients are bundled in an almond butter and coconut oil mixture and chilled in your refrigerator. What makes this recipe special is the swirl of vegan caramel sauce that goes inside each cookie, giving your dessert a sugary crunch. For storage, keep the cookies for up to 5 days in an airtight container in your refrigerator. You can also keep them on a plate wrapped tightly with plastic.
How to Make It
Step 1
Chop the pecans and toast them briefly in a pan on your stove. It should only take about 60 seconds or so to begin toasting. Once the pecans are toasted, add them to a small bowl with sliced almonds and chocolate chips. Gently stir the ingredients together to combine the mix. Set the bowl aside for now.
Step 2
Blend almond butter and coconut oil together in a stand mixer fitted with a paddle attachment. Once the mixture is blended smooth, pour the nut mixture from Step 1 into the mixing bowl. Blend the ingredients together at a low speed until combined. Fill a small pot with water and the powdered erythritol, then whisk the ingredients together over a low heat.
Step 3
Optionally, add 1-2 drops of butter-flavored extract to the pot, which will help develop the caramel flavor. Heat the ingredients until the erythritol dissolves and the water is simmering. Continue simmering the water until it reduces down to a caramel sauce – about 1 ½ tablespoons. Turn your stand mixer back on at a low speed and pour the caramel sauce in slowly so it doesn’t melt the chocolate chips.
Step 4
After blending the turtle cookie batter together, transfer it to your refrigerator to set for about 20 minutes so it’s only halfway chilled. Scoop the half-chilled cookie dough into 2-tablespoon portions onto a serving plate. As you release each scoop, let the turtle mixture gently fall into a cookie shape. Return the scooped cookies to your refrigerator for another 15 minutes to finish chilling down before serving.
Ingredients
- Pecans
2 oz
- Almonds, sliced
1 oz
- Dark Chocolate Chips (Keto-friendly)
120 chips
- Almond butter
1 oz
- Coconut oil
1.25 oz
- Water
0.25 cup
- Powdered Erythritol (Icing Sugar)
1.5 tbsp