Countdown to Central Coast Veg Fest!

Jenny B. Jones in the #LunchBreakLIVE house making vegan chocolate turtles! Also, learn all about the upcoming, first Central Coast VegansCentral Coast VEG FEST!
It’s Saturday, February 17th, 10am to 6pm and it’s FREE in beautiful San Luis Obispo, California!
It’s a gorgeous drive from Los Angeles, California or from San Francisco, California or Fresno, California, Santa Barbara, California, Santa Maria, California, etc! Great Speakers: NFL legend The 300 Pound Vegan, Miyoko’s Kitchen‘s genius vegan cheese maker Miyoko Schinner, the brilliant Wayne Hsiung of Direct Action Everywhere – DxE and many more! Plus, astounding food from Southern Fried Vegan, Bliss Cafe & more!
#JaneUnChained will be LIVE! Come and join us!

Vegan Turtles

A great gift to make, and a fun activity for a holiday party–two pairs of hands makes this delicious (and fairly healthy) treat super easy to make (and one person can make ’em, too).

Makes 35 candies

30 Medjool dates, pitted
4 tablespoons nondairy margarine
1 teaspoon vanilla extract (or the insides of 1 vanilla bean pod, scraped out)
70 whole pecan pieces
3 cups non-dairy chocolate chips
1 teaspoon coconut oil.

Food process the dates, margarine, and vanilla until very smooth.
Make little patties with this mixture, using a teaspoon and wet hands.
Stick two pecans in each patty, and set all the patties, nut side down, on a silmat or parchment tray/sheet, with space in between.

In a double boiler, melt the chocolate until smooth.
Stir the coconut oil into the chocolate.

Dip the bottoms of the patties in the melted chocolate, and put back onto the tray, leaving space in between.
Drizzle the top of each turtle with remaining chocolate to form the “shell” and to meet the chocolate underside.

Allow to cool and harden for at least 2 hours!

Keep chilled to avoid melting. Everyone I know LOVES these!

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