These easy No-Bake Vegan Turtle Bites are made with a simple almond flour crust, a 4-ingredient caramel filling, and topped with chocolate & pecans! They’re gluten-free, dairy-free, and a total crowd pleaser.

The combination of chocolate, pecans, and caramel always reminds me of the holidays, bringing to mind the ever-present turtle candies. Caramel, smothered in chocolate and topped with pecans can never be bad.

In these turtle bites, we have scrumptious crust, the easiest vegan caramel filling loaded with pecans, all topped off with chocolate and more pecans.

I love all the chocolate dessert recipes all year long, but especially during the holidays, and these are definitely a new favorite. They’re reminiscent of my homemade Twix bars in a certain way, with a similar caramel filling, but these require no baking or cooking! Let’s get into how to make them.

How to make gluten-free almond flour crust

This simple almond flour crust is so easy to make! You just need four ingredients and a minute of time to mix them all up.

  • Almond Flour: our flour for this crust! I used blanched almond flour, which is very fine and will help the crust stick together.
  • Maple Syrup: for both sweetness and stickiness.
  • Coconut Oil: this will help bind and firm up the crust.
  • Salt: for flavor, as usual.

For the no-cook vegan caramel filling

You only really need four ingredients – but there’s two bonus ingredients for extra flavor if you feel like adding them!

  • Cashew Butter: or other nut or seed butter of your choice, cashew butter makes for the most mild, caramel-like flavor
  • Maple Syrup: for sweetness and a delicious caramel flavor. You can sub with honey as well but the flavor is more pronounced and it won’t be vegan.
  • Coconut Oil: I prefer to use refined for no coconut flavor. The coconut oil helps firm up the filling so it doesn’t melt and stay too soft.
  • Vanilla Extract & Salt: your optional bonus ingredients, for extra flavor!
  • Pecans: for crunch and that extra “turtle” factor.

How to make vegan turtle bites

Making these vegan turtle bites is super easy, and they come together quickly.

  1. Mix together all of the crust ingredients and divide it between the muffin tin cavities.
  2. Stir together the filling ingredients, including the pecans, and top the crusts with an even amount of caramel filling. Place in the refrigerator to firm up, about an hour.
  3. When the filling is firm, melt the chocolate. Add enough chocolate to cover the top of each bite and top with a pecan. Place back in the refrigerator to firm up.
  4. Serve and enjoy!

What should I make the turtle bites in?

I used a 2-tablespoon capacity silicone Souper Cube tray, which allowed me to easily pop these out once they were firmed up. Any silicone mini muffin pan or similar type of tray will work well for these.

You could also use a mini muffin pan of any kind. Just make sure to grease it well before using so you don’t get any sticking!

Would you rather have bars? If you prefer to cut these, or don’t have one of the aforementioned pans, you can use a loaf pan or a small square pan. Just press the crust in, top with the caramel, chocolate, and pecans as directed, then cut into squares once firmed up.

How to store

Because the caramel filling can soften at warm temperatures, I prefer to keep these chilled in the refrigerator until just before serving. They will keep well in an airtight container in the refrigerator for up to 2 weeks.

You can store them in the freezer for up to a year in an airtight container.

Want more delicious treats?

Rachel Conners

No-Bake Vegan Turtle Bites

5 from 3 reviews
These easy No-Bake Vegan Turtle Bites are made with a simple almond flour crust, a 4-ingredient caramel filling, and topped with chocolate & pecans! They’re gluten-free, dairy-free, and a total crowd pleaser.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 bites

Ingredients
 

For the crust

  • 1 cup (96g) almond flour
  • 2 tablespoons (44g) maple syrup
  • 2 tablespoons (25g) coconut oil
  • ¼ teaspoon salt

For the filling

For the chocolate

Instructions
 

  • Prepare your pan or muffin tin – you can use a small square baking pan, a loaf tin, a mini muffin pan, or a silicone tray like I used. If using a pan, line it with parchment paper. If using a metal muffin tin, grease with oil to prevent sticking, and/or line with parchment paper. If using silicone, it should come out easily with no sticking or prep needed.
  • In a medium bowl, stir together all of the crust ingredients. Press into the prepared pan or divide it between the muffin tin cavities and press into a flat, even layer.
    1 cup (96g) almond flour, 2 tablespoons (44g) maple syrup, 2 tablespoons (25g) coconut oil, ¼ teaspoon salt
  • Whisk together the filling ingredient excluding the pecans at first, until smooth, then stir in the pecans. Top the crusts with an even amount of caramel filling. Shake the pan to even out the filling. Place in the refrigerator to firm up completely, about an hour.
    ⅓ cup cashew butter or other nut butter of choice, ¼ cup coconut oil, ¼ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt, ⅓ cup chopped pecans
  • When the filling is firm, melt the chocolate with the coconut oil. You can do this in the microwave in 20 second increments, stirring between each, until melted, or over the stovetop. Add enough chocolate to cover the top of each bite and top with a pecan. Place back in the refrigerator to firm up.
    ½ cup dark chocolate, 2 tablespoons coconut oil, 12 pecans
  • Serve and enjoy! Keep stored in the refrigerator.
Did you make this recipe?Please consider Leaving a star rating and review!