1. make the caramel sauce by combining coconut cream, coconut sugar, vanilla, salt, and cornstarch in a small pan over medium heat. whisk everything together and refrigerate for a few minutes to cool off and solidify. 2. Melt the chocolate chips in the microwave in 30-second increments, stirring in between. line a tray with parchment paper and spread small circles of melted chocolate on it. arrange five pecans in a circle on top of each chocolate circle. refrigerate until the chocolate hardens, about 10 mins. 3. Pour a spoonful of caramel sauce on top of each turtle and refrigerate for another 15-20 mins, until the caramel hardens. remove the turtles from the fridge and top them with another spoonful of chocolate. refrigerate until the chocolate hardens. top with flakey salt and enjoy!