Thanksgiving Chocolate Turkeys


Thanksgiving is great. I do the same thing every year and I’m into it. The day before I am in the kitchen for hours making my own little Thanksgiving feast. When you’re the only vegan attending two different dinners you gotta have your own back. I always plan to share my food with others but then it happens to be so dang good and I eat it all on my own. Whoops!

 So here’s what I do. I try to sleep in which happens to be around 7 a.m. because I’m into mornings and in bed early always. I go for a run. Even if I’m not actively running at that point in time I still do it. I don’t know why. It’s just the thing to do every year. Then I get ready, go to lunch, go to dinner, come home, go Black Friday shopping.

It’s all a good time and I look forward to it every year. But this year I wanted to make a dessert that was different than the rest. You know how I am with desserts and sweets. I could have a whole meal based off of cupcakes and ice cream but I refrain from doing so… usually. But anyways, Thanksgiving. Sure, pumpkin pie is good and apple crisp is fine. But chocolate turkeys are really what’s important this year! These little guys are filled with a crispy chocolate peanut butter bliss ball and coated with a layer of decadent chocolate. They’re a little time consuming to make but I had fun with them and hope that you will too! 


THANKSGIVING CHOCOLATE TURKEYS

makes 5 turkeys

Turkeys:
2 cups dates, soaked in water for 10 minutes
3 tablespoon powdered chocolate peanut butter
5 tablespoons rice crispies
35 oz. chocolate bar of choice

Icing:
2 tablespoon powdered sugar
1/2 teaspoon cashew milk
Turmeric, added for desired color
1 small carrot

Blend together dates and powdered peanut butter until smooth. Stir in rice crispies. Roll into 5 medium sized balls (the turkey body) and 5 small balls (the head). If you have a tough time rolling the dough immediately just place in refrigerator until it hardens up a bit.

After balls are rolled, place in refrigerator for 30 minutes. In the meantime, melt chocolate and make the turkeys feathers. Line a pan with wax paper or parchment paper. Add your chocolate into a piping bag and make 5 turkey feathers. Remove balls from refrigerator and dip in chocolate. Place everything back in refrigerator and make your icing.

Once icing is made and chocolate seems to be set up remove everything from the refrigerator. Fill a piping bag with half of the icing and finish creating your feathers. Set aside. Use tooth picks to secure the turkeys head onto the body. Spread the remaining icing on the back of the turkey to set up the feathers. Add eyes with little drops of icing and chocolate in the centers. Cut up little triangles of carrot to attach as a nose. I used remaining melted chocolate. You could use that or icing to attach it. 

Serve, enjoy!

Store in refrigerator for up to 3 days.

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