Vegan CBD Caramel Pecan Turtles

1 Line a large plate or half baking sheet with parchment paper and set aside.
2 In a small bowl, soak your dates in hot water for 15-20 minutes.
3 Once the dates are soft (nearly falling apart), place them in your food processor* or high speed blender with the tablespoon of sunflower seed butter and a small splash of water. 
4 Process until smooth. You may need to scrape down the mixture a few times and add another small splash of water. 
5 On your parchment line plate, place generous teaspoon sized drops of the date sauce. Mine made 20 exactly. Place one pecan on each dollop and press down slightly.
6 Freeze for 45-60 min or until nearly frozen solid. 
7 While the date sauce and pecans are freezing, start on the CBD chocolate.
8 In a small sauce pan over medium heat, melt the sunflower seed butter and coconut oil, whisking together until fully combined. About 2-3 minutes.
9 Take the sauce pan off the heat and whisk in the coconut flour and cocoa powder.
10 Place the sauce pan in the freezer for 15 minutes or until the mixture becomes cool but not solid.
11 Once the date sauce/pecans are frozen and the CBD chocolate is cooled, it's time to dip them. Fully emerge pecans into the CBD chocolate and place them back onto the parchment line plate.*
12 Place them in the fridge to set completely before enjoying!