Makes 2 dozen truffles

To prepare the caramel, place the pine nuts in a food processor and process until just broken up. Add the dates and vanilla extract and process until smooth. Remove the caramel, wrap it in parchment or wax paper, and place in the freezer for 10 minutes. Wipe the food processor clean with a dry paper towel.

 To prepare the fudge, place the dates, raisins, and coconut oil in a food processor and process until smooth. Add the cinnamon and cocoa or carob and process again. Remove the fudge, wrap it in parchment or wax paper, and place it in the freezer for 10 minutes.

 Using a teaspoon to measure, roll the chilled fudge and caramel into small balls. 

To assemble a Turtle Truffle, flatten a ball of fudge in your palm, and place a ball of caramel on top, wrapping the edges of the fudge up to touch the caramel. Give the whole ball a light roll in your palms, and top the caramel with a pecan half, flattening the truffle slightly. Place the truffle in a candy cup, and refrigerate until serving. May be refrigerated or frozen for up to one month.