First, line an 8 x 8 inch pan with parchment paper and set it aside.
Now, make the Brownie Batter.
To a food processor, add the walnuts and almonds and blend well, about 30-45 seconds, until a mixed crumble forms.
Add in about ⅓ of the dates, the cacao powder, vanilla, and salt and blend. Add the remaining dates, a few at a time, until they are all incorporated. You most likely will have to stop and scrape down the sides as you go. If it’s dry, add more water, until a thick batter forms. It’s not supposed to be pourable, it’s more like playdough.
Spread the mixture evenly onto the bottom of your prepared pan, and press it in place with your fingers.
Now, make the Caramel.
Add the dates, vanilla, salt and water to your food processor and blend until completely smooth. Stop and scrape the sides down as you need to until a sticky, caramel-colored paste forms.
Top the Brownie Batter with the Caramel and spread it around evenly so it’s smooth.
Sprinkle on the chopped pecans. Cover your pan with aluminum foil and place it in the freezer for one hour. Remove your Turtle Brownies from the freezer, and cut them into small, bite size pieces.
Store your Turtle Brownies in the freezer to keep them nice and solid. You can also store them in the fridge for up to a week, but they will have a softer consistency.