They are exactly what they look like: luscious, lovely, and absolutely delicious. Plus, they are made with sucanat caramel which is much better for you than regular ‘ole caramel. I’m looking out for you. If you like turtle candy, you will love these mini pies.
Mini Turtle Pies
1 c. pecan flour
1/8 t. fine sea salt
2 T. maple syrup
2 T. coconut oil, melted
1 T. (.5 oz.) coconut oil (unscented)
1 ½ c. (8 oz.) semi-sweet (or bittersweet)
¾ c. cream (preferably raw) or butter (if using butter, add 2 T. milk)
1 ¼ c. sucanat
Combine all ingredients for crust and press into mini tart pans. Bake at 350oF for 15-20 minutes or until set.
Meanwhile, combine cream and sucanat in a medium saucepan. Boil over medium heat for 5 minutes, remove from heat and let cool.
Heat cream until almost boiling, pour over chocolate and let sit. When cool, whip until doubled and light.