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In a small pot over medium heat, heat maple syrup and coconut
oil.
Add nut/seed butter. Bring to a boil, and mix for 1-2 minutes.
Remove from heat.
Place nuts in small bundles or clusters on parchment lined
baking sheet.
Pour the caramel sauce by the spoonful over the clusters,
covering the nuts.
Freeze for 5-10 minutes.
Melt carob chips in a microwave safe bowl for 30-90 seconds,
mixing every 30 seconds until melted. Or prepare carob bark
sauce.
Pour carob by the spoonful over the caramel nut turtles
Sprinkle each turtle with course sea salt (optional)
Freeze for 10-30 minutes.
Store in the freezer.
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