Healthy Chocolate Turtles

Roast pecans on baking sheet at 350 F until fragrant, about 10 minutes (this is a good opportunity to throw your cocoa butter in the oven to melt at the same time)Once pecans are cool enough to handle, arrange on a parchment lined baking sheet in 3s, ensuring minimal space in between (I lined up 2 vertically and 1 horizontally at the top)Put 1 teaspoon of caramel on each cluster and spread over each nut (this will be your glue to hold them together for the next step)Place your turtles in the freezer and freeze until the caramel gets hard enough to hold the pecans together (was about 1.5-2 hrs in my deep freeze), use this time to make chocolate coatingAdd all ingredients to a blender and blend on high for 30 seconds (or long enough to get rid of grittiness from Lakanto), pour into measuring cup or something similar sized and set aside until base layer is ready.Pick up frozen turtles with a skewer stuck into the center and dip in the chocolate, once it has mostly stopped dripping, place back on parchmentAfter they are all coated you will likely have some leftover chocolate, you can either drizzle the remainder on top of your turtles OR you can dip your turtles a second time with the same technique (just pop them in the freezer for 10 minutes in between so the first layer can harden up)After coating, freeze for 10 minutes before serving.Store leftover turtles in an airtight container in the fridge until ready to eat.