INGREDIENTS Makes 24

• 1 can full fat coconut cream or milk

• 1/3 cup organic honey

• 1 tsp vanilla extract

• 1 tsp sea salt or pink salt

• About 100 pecans

• 1/2 cup sugar free chocolate chips

INSTRUCTIONS

Prep Time 10 min Cook Time 1.5 hour

Add honey + coconut to a sauce pan (small pot) over medium heat. Bring to a boil for 3 min, reduce heat to a simmer + stir occasionally until mixtures starts to thicken and becomes a rich caramel color. Can take up to an hour, 45 minuets minimum!! Good things take time!

While you make the caramel grab a baking sheet with parchment paper and grease down the parchment paper (I used coconut oil). Next arrange pecans on baking sheet. Each turtle uses 4 pecans, making the shape of an "X".

Once caramel is done, add in vanilla and salt (both are optional), stir and allow it to cool for 10min.

In the center of each turtle pour over about 1 tbsp of caramel and place in the freezer while you prepare the chocolate.

Melt chocolate with a tsp of coconut oil. I melted mine in the microwave with 30 second intervals.

Finally cover caramel dollop with chocolate, top with sea salt and freeze for 20 min before serving.

I found if these sat too long outside of the freezer or fridge they got really sticky after 20 min. They will keep up to a week in the fridge in an air tight container and in the freezer up to 3 months.