Place dates in a bowl and cover with very hot water. Soak for 10 minutes until very soft.

Drain dates well and transfer to a food processor or high-speed blender.

Add almond butter and melted coconut oil. Blend until completely smooth and creamy.

Line a 9×5-inch loaf pan with parchment paper and spread the date caramel evenly inside.

Freeze for 2–3 hours or until firm to the touch.

Remove from freezer, lift out using parchment paper, and slice into 12 small squares.

Melt chocolate chips with coconut oil in the microwave or over a double boiler until smooth.

Dip each caramel square into the melted chocolate, coating completely.

Place dipped caramels on a parchment-lined plate and refrigerate for 1 hour until set.

Enjoy immediately or store chilled for later.