There are no turtles in these pies! I repeat…NO TURTLES!
Turtle pie was (is?) my favourite pie and it’s been one of the only things I’ve wondered if I could make grain-free. I did a tutorial for the original version of this pie a few years ago and you can see that there is a LOT of not so wonderful ingredients in there. I am a little embarrassed that I used to make 2 pies and they would last under 2 days. Wow!
I discovered that I could make caramel sauce out of a couple of simple ingredients and I wondered how I could use the caramel (besides eating it straight out of the bowl…eek!!).
It goes without saying that this recipe is a treat and not an every day thing!
My kids were 5 million kinds of excited about the turtle pie and had no idea that these were any different than the turtle pies I used to make. I love it!
Mini Turtle Pies
1 cup almond meal
1/4 cup shredded coconut
1 tablespoon coconut oil
1 teaspoon honey
1 egg white
2 tablespoons finely chopped pecans
Caramel (makes 1 1/2 cups):
1/2 cup maple syrup
1 can full fat coconut milk
1 teaspoon vanilla
1/3 cup coconut oil
3 ounces dark chocolate
1 tablespoon coconut oil
1 egg yolk, whisked
Caramel: Combine maple syrup, coconut milk, and vanilla in a large pot. Cook over medium-high heat until it comes to a boil. Stir occasionally for approximately 20 minutes; it should be thickened and ceased rapidly boiling. Remove from heat, add coconut oil, and whisk until smooth. Cover and set it in the fridge to cool through.
Crust: Preheat oven to 350F. In a medium bowl, combine almond meal, shredded coconut, coconut oil, and honey. Use a fork to blend the mixture. Add egg white and stir to combine completely. Divide into 4 equal parts and press into greased 4″ tart pans. Press the dough up the edges of the pan. Bake for 10-15 minutes, until crusts are browned. Cool crusts and sprinkle chopped pecans over the bottoms.
When the caramel has cooled completely, scoop 2-3 tablespoons into each crust; until the crust is nearly full. Return to fridge and make chocolate topping. **Note: Save the leftover caramel for apple dip!**
Chocolate: In a small bowl over a pot of simmering water, melt dark chocolate and coconut oil. Remove the bowl from the pot and let the chocolate cool slightly. When it has cooled, pour whisked egg yolk into the chocolate while stirring briskly.
Spread the chocolate over the top of the caramel, covering the caramel, and top with a pecan half (if desired). Return to fridge until the chocolate is set.
Nut-Free option: Omit pecans, use this recipe for the crust from Strands of My Life
Egg-Free option: Replace egg white in crust with a teaspoon or two of water, replace egg yolk in chocolate with a tablespoon of coconut milk.