dark chocolate (at least 70 percent cacao), chopped (use a refined-sugar-free chocolate, such as this one)
Line a baking sheet with parchment paper. In a small bowl, stir together cashew butter, maple syrup, and fine salt. Fill the center of each date with ½ teaspoon cashew butter mixture and 1 pecan half; fold up date to close as best you can (don’t worry if there’s a bit of pecan peeking out). Place on baking sheet; refrigerate.
Combine chocolate and coconut oil in a bowl. Set bowl over a pot of simmering water and cook, stirring occasionally, until melted and smooth. Remove bowl from over pot. Remove baking sheet from fridge. Working one at a time, dip dates into melted chocolate, using a fork to turn date and remove it, shaking off excess chocolate. Return to baking sheet and refrigerate for 5 minutes. Pour remaining chocolate into a small resealable plastic bag, snip off a corner, and drizzle over turtles. Sprinkle each turtle with a bit of flaky sea salt. Refrigerate until chocolate is set, at least 30 minutes.
Store leftovers in an airtight container in the refrigerator for up to one week.
Photography and prop styling by Julia Gartland. Food styling by Samantha Seneviratne.