Make the date caramel:

In a food processor or a high powered blender process the dates, milk or water, and sea salt until the dates are smooth and creamy.

You can use water in place of a non-dairy milk but it won’t be quiet as creamy and it won’t taste exactly the same as date caramel made with milk.

If your dates aren’t fresh (plump and squishy), soak them in warm water for an hour or two. When they feel soft and look hydrated drain and rinse them.

This recipe makes about on full cup of date caramel. Store it in an airtight container in the refrigerator and it will keep for a week. Drizzle it over ice cream, put it in your morning smoothie, add it to your oatmeal, or spread it on toast. Let your imagination soar.

For the Turtle Truffles:

Line a cookie sheet or plate (that will fit in your freezer) with parchment paper.

Coarsely chop the nuts in a food processor. Add the date caramel and the cocoa to the nuts and process until the mixture forms a ball. Carefully remove the blade from the bowl. Spoon out the mixture by the tablespoon and form into balls. Set them on the parchment paper.

Melt the chocolate chips until the chocolate is thin enough to pour over the truffles. Spoon the melted chocolate over the truffles. Sprinkle with a pinch of course sea salt and place the tray in the freezer to set. You can also place them in the refrigerator if you’re not planning on eating them right away.