Sugar-Free Allulose "Turtle" Candy Recipe | Caramel Pecan Clusters | Dairy-Free & Vegan | Low Carb

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat allulose in a dry pan over low heat until it starts to melt and bubble.

Continue cooking until the allulose turns a golden brown color, being careful not to overcook it.

Add coconut milk carefully to the caramel to avoid splattering, then stir to combine.

Remove from heat and stir in vanilla extract and sea salt.

Line a small baking tray with parchment paper.

Add pecans to the caramel and stir to coat them well.

Divide the caramel-coated pecans into small piles on the lined tray.

If the caramel gets too thick, return it to the heat briefly to melt it down for easier handling.

Place the tray in the fridge or freezer for about 10 minutes to solidify the clusters.

Melt sugar-free chocolate in the microwave in 30-second bursts, stirring in between to avoid burning.

Use two forks to dip each cluster into the melted chocolate, allowing excess to drip off.

Sprinkle flaky sea salt on top of the chocolate-dipped clusters, if desired.

Return the clusters to the freezer to set for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens