Add the dates and sea salt to a food processor and process for about 20-30 seconds until they form a one, big ball of dough. If your dates are dry, you may need to add a little warm water to get them to blend. Add 1 tsp of water at at time and process until they form a thick doughy ball.

Roll the dough into 16 ball and place on a large baking sheet lined with wax paper or parchment paper.

Flatten each ball slightly then press 3 pecan halves onto each disc so that most of each pecan is on the dough but some of each one sticks off the edge. The pecans will touch in the middle and form a little triangle on the outside. Think of one pecan as the head and the other two as the legs.

Place the chocolate in a microwave-safe bowl and melt in 15-second increments in the microwave, stirring every 15-seconds until smooth and creamy, or melt it stovetop using a double boiler stovetop over simmering water until the chocolate melts. 

Add about 1 tablespoon of melted chocolate to each turtle until you use up all the chocolate. Smooth the chocolate with the back of a spoon so it covers most of the pecans and all of the date dough. A little bit of each pecan should be left sticking out. 

Place the entire baking tray in the fridge or freezer until the chocolate has hardened. Store in the fridge for up to 2 weeks or freezer for up to 2 months.