In a medium bowl, combine the SunButter, maple syrup, coconut oil and vanilla. Mix well until smooth and combined. Cover and place in the fridge at least 2 hours to harden.
While the caramel is hardening, get the pecans ready. Place parchment paper on a large sheet tray and arrange the pecan halves to form turtle legs. This will make 17 turtles with 4 pecan halves each.
Once the caramel has set, scoop 1 tablespoon out and roll into a ball. Press on to the middle of the pecans and adjust them as needed. Place a small piece of pecan to make the head of the turtle. Repeat with the remaining caramel until all are finished.
Melt the chocolate chips in a small bowl in 30 second increments until melted and smooth, about 1-2 minutes in the microwave. Scoop a small amount over each turtle and spread over the caramel. Place them all in the fridge to set.
These are best stored in the fridge, but can be left at room temperature for a couple hours if you are serving them at a party or packing them and taking them somewhere.