Servings
16
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Missy J's
Enjoy the perfect blend of rich carob, crunchy toasted pecans, and smooth homemade vegan caramel with this Carob Turtle Bark recipe. Made with Missy J's Carob Chips, this easy no-bake treat delivers all the classic turtle candy flavors without chocolate. Finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty balance, Carob Turtle Bark is ideal for holiday gifting, dessert platters, or a satisfying homemade snack everyone will love.
Ingredients
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2 cups Missy J’s carob chips
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¾ cup Coconut Cream
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1 tbsp coconut oil
½–1 cup chopped pecans (mixed into bark)
½ cup toasted pecan halves (or chopped, for topping)
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Flaky sea salt (optional)
1 cup Lakanto Golden (allulose/monk fruit blend)
2 tsp light non-GMO corn syrup
¼ cup water
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½ cup warm coconut cream
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1 tbsp coconut oil or vegan butter
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1 tsp sea salt (or to taste)
Pinch cream of tartar
Carob Turtle Bark
Carob Bark
Vegan Caramel
Directions
Carob Turtle Bark
Bark
Melt Missy J’s carob chips with coconut oil until smooth.
Stir in ½–1 cup chopped pecans.
Spread onto a parchment-lined ¼ sheet pan (about ¼” thick).
Top with toasted pecan halves or extra chopped pecans.
Set aside while you make caramel.
Vegan Caramel
Combine Lakanto Golden, corn syrup & water in a heavy saucepan.
Stir gently and brush down sides with a wet pastry brush to prevent crystallization.
Bring to a boil over medium-low heat until deep amber.
At 240°F, carefully whisk in warm coconut cream.
Cook to 250–260°F for thicker caramel.
Remove from heat; stir in coconut oil, salt & cream of tartar.
Let cool slightly until thick but pourable.
Recipe Note
This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.