Start with roasting your nuts on the stove top until nice and fragrant about 2-3 minutes, may get darker in color. you'll know they're done by the fragrant smell.

Make the caramel next: 

Add your Allulose sweetener to the pan, and stir until it turns to a nice amber color, like caramel, once amber add your vegan butter, and then coconut cream and vanilla extract, lower the heat.

Let it sizzle and thicken up.

Add you pecans to the caramel sauce, once combined prepare a baking sheet and line with parchment paper

spoon out the nuts and drop on sheet into individual clusters.

You will have leftover caramel sauce, you can store in a jar and use it for other purposes

place you sheet in the fridge or freezer to set.

Chocolate coating:

Next melt your sugar free chocolate and coconut oil, don't over cook it. You can heat in microwave or a double burner.

Once melted, grab your turtles from the ridge and drizzle the chocolate over each top until covered. (optional: you can add some sea salt on top)

Place in freezer to harden, after hard flip over turtles and cover again with chocolate. 

repeat placing in freezer to harden. once all hard then take out place in a nice container to have for your week and enjoy!