Line a plate or small baking sheet with parchment paper and set aside.

Add the raw pecans to a food processor and pulse until they resemble coarse sand, stopping before the mixture turns into pecan butter.

Add the pitted medjool dates, vanilla bean paste, and salt to the food processor.

Process until the mixture clumps together and forms a sticky dough that holds when pressed between your fingers, scraping down the sides of the bowl as needed.

If the mixture seems dry and crumbly, add one extra date or 1 teaspoon warm water and pulse again until it comes together.

Sprinkle in the mini chocolate chips and pulse 2 to 3 times to evenly distribute them without fully chopping them.

Use a mini cookie scoop or a tablespoon to portion the mixture into 13 mounds on the prepared parchment lined plate.

Roll each mound between your palms to form smooth, even balls.

Enjoy immediately for a soft, fudge-like texture, or chill for 20 to 30 minutes for a firmer bite.

Store leftover turtle energy balls in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.