Original recipe can be found in the Vegan Cookies Invade Your Cookie Jar cook book. I increased the amount of pecans and I keep them in large chunks. Thus far I’ve only been able to find brown rice syrup through Amazon so if someone discovers that King Soopers sells the stuff, let me know. This dessert is as close to turtles as I’ve been able to find. It’s pretty easy to make but the stuff does get a bit melty so if you’re making it in warmer months, best to keep in the fridge until you want one. These treats are quite sweet so if they’re too sweet for you consider reducing the chocolate and the brown rice syrup. Also, they aren’t pretty, but they are tasty!
- 3 cups of pecans, divided
- 1/2 cup brown rice syrup
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup chocolate chips, melted
- Blend 1 cup of pecans into coarse crumbs (I use a blender but you could honestly just chop them up all tiny if you don’t have a blender or food processor).
- Chop the other 2 cups of pecans in half (maybe keep some pieces whole).
- In a bowl, mix the brown rice syrup, salt, and vanilla using a fork. (Brown rice syrup is super thick.)
- Mix in the pecans (both the blended and the chopped).
- Mix in the melted chocolate.
- Line a cookie sheet with wax or parchment paper and drop spoonfuls of the mixture onto it. Use some water on your fingers to help you form them into cookie shapes.
- Put in fridge for an hour to set then you can put them into a container and store in the fridge.
Makes: 15-20 “cookies” depending on how big you make them.
Leftovers: Great, just as good as fresh.