Vegan Chocolate Turtles

Preheat oven to 350 degrees F (176 C) and roast raw pecan halves (1 cup) on a bare baking sheet for [10-12 minutes] (watch carefully as not to burn). Set aside. Start 12m timer

In the meantime, add packed large pitted dates (1.5 cups) to a food processor and pulse/mix until small bits remain or a ball forms. Then add almond meal (3 tbsp) and pulse again. If dough appears too sticky to handle, add more [almond meal] and pulse to combine.

Using your hands, form the date mixture into 8 small, round discs and place on a parchment-lined pan. Add 4 toasted [pecan halves] to make the turtle “legs,” then freeze for minutes (10) to harden. Start 10m timer

In the meantime, melt chopped vegan dark chocolate (0.66 cup) and coconut oil (1 tbsp) over a double boiler on the stovetop (a ceramic or glass bowl set over a saucepan with 1 inch simmering water will work) or in the microwave in 30-second increments and set aside.

Remove turtles from freezer and top each with a generous spoonful of melted chocolate. Use the spoon to evenly coat the tops of the candies. If you have leftover chocolate, reserve it for another use, like dipping strawberries or bananas.

Pop turtles back in the freezer for [10-15 minutes] to set. Store in an airtight container in the refrigerator for 5-7 days, or the freezer up to 1 month. If frozen, set out for 10 minutes before consuming for best results. Start 15m timer