Pecans, chocolate and dates combine to make a luscious, naturally sweet spread I call “Turtle Butter.” It’s rich, chocolatey and slightly caramel-like from the dates and maple syrup. Use it anywhere you’d reach for Nutella — on toast, crackers, in sandwiches, swirled into oatmeal or yogurt, or warmed and turned into a quick panini filling. It’s especially good on graham crackers and homemade biscuits.
I keep pecans on hand most of the time; they’re the backbone of this recipe, but you can easily substitute walnuts, almonds or cashews if that’s what you have in the pantry. Toasting the nuts first brings out more depth of flavor. If your nut of choice absorbs more liquid, add a little extra of the reserved date-cooking water so the spread becomes silky and easy to spread.
One small step — softening the dates by cooking them briefly — makes pureeing effortless. I use cacao powder for a deeper chocolate note, but cocoa powder works equally well. Adjust the sweetness with more maple syrup or extra dates if you prefer a sweeter spread. Store the finished butter in the refrigerator and use it within a week or two.
Turtle Butter: Pecans, Chocolate, Dates and Maple Syrup
Kathy Hester
gluten-free, soy-free, no added oil — a naturally sweet, chocolatey nut butter made with dates and maple syrup.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 16
Calories: 110 kcal per serving
Ingredients
- 10 dates
- 2 cups water (for cooking the dates)
- 2 cups toasted pecans
- 3 tablespoons cacao powder or cocoa powder
- 3 tablespoons maple syrup
- Pinch of salt
Instructions
- Place the dates and 2 cups of water in a small saucepan and bring to a boil. Turn off the heat and let the dates sit for 15 minutes to soften. This step makes them much easier to puree.
- Toast the pecans until fragrant if you haven’t already, then let them cool slightly.
- In a food processor, add the toasted pecans, cacao (or cocoa) powder, maple syrup and a pinch of salt.
- Add the softened dates and begin processing, starting with 2 tablespoons of the date-cooking liquid. Scrape down the bowl as needed and continue processing until the mixture is very smooth. Add more of the cooking liquid, a tablespoon at a time, until you reach the desired spreading consistency.
Notes
Taste the spread and adjust to your preference — add more maple syrup for sweetness or extra cacao for a richer chocolate flavor. If the butter seems grainy at first, keep processing; it should smooth out. Store in an airtight jar in the refrigerator. Use within one to two weeks for best freshness.
Serving suggestions: spread it on toast, crackers or waffles; use it as a filling for sandwiches or crepes; swirl into hot oatmeal or dairy-free yogurt; or spoon a dollop over ice cream for a quick dessert. It makes a great gift in small jars, too.
Nutrition
Calories: 110 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 9 g
Sodium: 2 mg
Potassium: 102 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 5 IU
Vitamin C: 0.2 mg
Calcium: 17 mg
Iron: 0.5 mg
Tried this recipe? Let us know how it turned out in the comments below.