Chocolate and caramel together is my biggest cooked weakness. I squealed with joy when these came out of the dehydrator. I could eat them every day!
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Recipe Directions

Mix the carob and sweetener together in a large mixing bowl until well blended. Mix in the pecans, making sure to coat them evenly.
Pour onto a lined dehydrator sheet and spread evenly. These will separate some as they dehydrate, so you shouldn't end up with a full sheet when they're done.
Dehydrate for 8 hours at 105 degrees, then pull chunks off the tray. These will be very sticky! I saw no point in trying to store them, so I just left them in the dehydrator and ate them off the tray.

Holistica's Thoughts

Chocolate and caramel together is my biggest cooked weakness. I squealed with joy when these came out of the dehydrator. I could eat them every day!

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ItVeganAtGenesis's Review

Pecan Turtles
5
5 out of 5

I made something like this before I saw the post...It was so awesome!
I used 1 cup of pecans and 2 Tbsp of cocoa powder and processed for 30 sec or less
Then began to squirt agave nectat into the processor until it clumped together ( maybe 1/8 of a cup)
I dehydrated them for about 3 hours
The warmth from the dehydrator, the chocolate, the sweetness-it feels like you're being covered with kisses from the inside out. Thanks for sharing!
Next time I'm going to pulse the pecans and chocolate for a few seconds until combined then transfer to a bowl and add the agave then combine well and dehydrate...Oh wait, I could make chocolate agave syrup then dip the pecans (soaked and dried) into the chocogave syrup and then dehydrate---Hmmm, the possibilities....

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