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Vegan Pumpkin Spice Caramel Turtles

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 12-20 1x






  1. Line an 8×8 pan or a loaf pan with parchment paper.
  2. Place all the ingredients in a pan and cook over medium heat until amber colored (approximately 10 minutes). 
  3. Once the sugar syrup has turned to an amber color, continue to whisk to prevent burning.
  4. The mixture should thicken. I recommend the ball test.
  5. Simply let some drip into a glass of water and if the texture allows you to form ball then it’s ready.
  6. Remove from heat and add the vanilla now. 
  7. Slowly and carefully pour the mixture into the lined pan.
  8. Cover and place in a freezer for 5-10 minutes. 
  9. Remove the caramel from the pan and slice into squares.
  10. Place chocolate and coconut oil in the microwave and heat for 1 minute, combining every 15 seconds until fully melted.
  11. Place 4 pecans on parchment paper, top with a lil caramel, then top with melted chocolate. Place them in the fridge to set for 30 minutes to set. Enjoy! (I recommend storing in the fridge so the caramel maintains the best texture!)


*If you feel as though your caramels are not firm enough, simply throw back in a pan, continue to whisk and add another tbsp of brown rice syrup
*The longer they sit in the fridge the more firm the caramel becomes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1