Vegan Chocolate Turtles

In a medium sized mixing bowl, whisk together the caramel layer ingredients. The mixture should be sticky and not too watery. If it isn't thick, refrigerate for 20 minutes before spooning onto your tray.
Line a baking tray with parchment paper- be sure to use one that fits in your freezer. Scoop out 1/2 tbsp worth of the caramel onto the pan, keeping some space between them. Repeat until the batter is finished. It should make about 16-18.
Top each caramel round with 2-3 pieces of pecans. Traditionally, the pecans are placed to be shaped like a turtle, but I just placed them in the center.
Freeze the mixture for 30 minutes, or until firm.
Melt your chocolate chips with the 1 tbsp of coconut oil. I like to do this in 30 second increments in the microwave until its smooth, for about 1.5 minutes.
Remove your tray from the freezer, and dip each round in the melted chocolate, or you can pour chocolate over the top. I alternated with mine.
Top with flakey sea salt, and place the tray back into the freezer for another 10 minutes to set.
Keep stored in freezer for up to 3 months!