Preheat oven to 350 degrees F (176 C) and roast pecans on a bare baking sheet for 10-12 minutes (watch carefully as not to burn). Set aside.
In the meantime, add pitted dates to a food processor and pulse/mix until small bits remain or a ball forms. Then add almond meal and pulse again. If dough appears too sticky to handle, add more almond meal and pulse to combine.
Using your hands, form the date mixture into 8 small, round discs and place on a parchment-lined pan. Add four toasted pecan halves to make the turtle “legs,” then freeze 10 minutes to harden.
In the meantime, melt chocolate and coconut oil over a double boiler on the stovetop (a ceramic or glass bowl set over a saucepan with 1 inch simmering water will work) or in the microwave in 30-second increments and set aside.
Remove turtles from freezer and top each with a generous spoonful of melted chocolate. Use the spoon to evenly coat the tops of the candies. If you have leftover chocolate, reserve it for another use, like dipping strawberries or bananas.
Pop turtles back in the freezer for 10-15 minutes to set. Store in an airtight container in the refrigerator for 5-7 days, or the freezer up to 1 month. If frozen, set out for 10 minutes before consuming for best results.