31 October 2017

SCD Pecan Turtles

SCD Pecan Turtles Candy
"I'm so glad I live in a world where there are Octobers."
L.M. Montgomery

While October is certainly one of my favorite months, I am torn about how I feel when it comes to Halloween. This once favorite holiday of mine has become a challenge for our family since we decided to turn away from sugar, starches and processed foods. Even though my oldest can't have anything passed out on Halloween, I let the kids go trick-or-treating, but the past two years Jonas has decided to pass on it and I respect his decision. I've offered to buy the candy from him and then donate it, but he would rather stick around the house and I understand. I am amazed at his strength but I never want to forget how challenging this can be for him. He doesn't have a choice; there is no cheating or sneaking a piece of candy just once. It's all or nothing. I'm just thankful he is on board and willing to adapt to this lifestyle because we know it works!

Since our Halloween is more about the tricks than the treats, I decided to surprise the kids with some after-school goodies. I packed canvas bags with little trinkets, iTunes gift cards, fruit strips, packed nuts and some homemade treats. These SCD Pecan Turtles are super easy to make and can be stored in the freezer for up to a couple weeks. Jonas likes them in the frig because the cacao remains hard but the caramel is gooey. The caramel would be a great topping for homemade vanilla ice-cream (I posted THIS recipe awhile back but the ice-cream is SCD friendly.)

SCD Pecan Turtles
yield: 16 clusters
SCD, Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free + Vegan Optional

Cacao Topping:
8 ounces raw cacao butter, cut into small pieces or shaved
3 Tbs honey
1 tsp vanilla
1 cup pecan halves

Caramel Topping:
1/2 C dates, pitted
1 Tbs honey
1 Tbs coconut oil, melted
1 Tbs almond or cashew butter
1 Tbs ghee, melted (use coconut milk if making vegan, just scoop the thicker cream off the top and use that)
1 tsp vanilla

1 C pecans

1. Line a baking tray with parchment and make small cluster of pecans, using 3 pecans for each serving.
2. Next make the caramel. Combine all ingredients in a food processor and combine until thick. Set aside.
3. Melt the cacao butter over a double broiler. Once the cacao has begun to melt add the remaining ingredients. Stir to mix and immediately remove from heat so you don't burn the cacao.
4. Using a spoon, add a quarter size amount of caramel on top of each pecan cluster.
5. Drizzle about 2 tablespoons of cacao topping over each cluster. Place in the freezer. Repeat this step once more after the cacao has set.
6. Store in an airtight container in the frig for up to 4 days or store in the freezer for 2 weeks.

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