For the caramel sauce:

1. To make the caramel, open your can of chilled coconut milk. Pour off 1/2 cup of the “water”. Put the solid coconut and remaining water into a blender and blend on low until smooth. Pour into a small saucepan.
2. Add the coconut sugar. Heat the coconut milk and coconut sugar over medium heat, stirring to blend. Bring the mixture to a boil.
3. Once boiling, reduce the heat to low so it is just simmering. Continue to cook, stirring occasionally to avoid the sugar burning, until the mixture is thickened enough to coat the back of a spoon and deep caramel in color. It will take 30-45 minutes depending on your stove.*
4. Remove from heat and stir in the vanilla and salt. Chill in the refrigerator for 4 hours or until firm. I usually leave it overnight.

To make the Turtle Candies:

1. Line a baking sheet with parchment paper.
2. Melt 3/4 cup of the chocolate in a double boiler until soft but not runny.**
3. Pour approximately 1/2 tablespoon of chocolate to make 6 circles on the parchment paper 2” apart.
4. Arrange 5 pecan halves onto each round of chocolate to look like 4 legs and a head of a turtle.
5. Repeat to make 6 more turtles.
6. Let chill in the refrigerator for 10-15 minutes until firm.
7. Melt the rest of the chocolate in the double boiler until soften. Don’t let it get too runny.**
8. Put 2 teaspoons of the chilled caramel onto the center of each turtle.
9. Top with approximately 1/2 tablespoon of chocolate. Spread enough chocolate to cover the caramel and connect to the bottom chocolate. Cover the center of the pecans but let the legs and head stick out.
10. If you have leftover chocolate make 2-3 more turtles to use it all up.
11. Let the turtles chill in the refrigerator for 20-30 minutes before serving.
12. For the best taste and texture, serve the turtles at room temperature.