Line a baking sheet with parchment paper.

To prepare the date caramel, add the pitted dates, coconut milk, and vanilla to a blender. Blend until fully smooth. Drop 14 round spoonfuls of the date caramel onto your prepared baking sheet. Press 4 pecan halves onto each spoonful of caramel. Place in the freezer until fully frozen.

To prepare the chocolate coating, mix the melted coconut oil with the cocoa powder and maple syrup until fully combined and smooth. Pour spoonfuls of the chocolate coating over the caramels. You can leave some of the pecans exposed. Place in the freezer until frozen, at least 10 minutes.

Remove the caramels from the freezer. Flip each caramel over and pour spoonfuls of the chocolate coating over the bottom of the caramel to ensure each caramel is coated in chocolate. Place in the freezer until fully frozen, at least 10 minutes.

Remove the chocolate covered caramels from the freezer. Flip the caramels back over. Drizzle the tops of the caramels with the remaining chocolate, and sprinkle with sea salt. Do not skip the sea salt step! Place the caramels back in the freezer until frozen.

Store the chocolate turtles in the freezer and remove just before serving.