Line a mini cupcake pan with cupcake liners and set aside.
Prepare the date caramel by processing the dates in a high-speed food processor until smooth, adding water if needed.
Using a 1/2 teaspoon, scoop out the date caramel and roll it into balls, making about 24. Wet your hands to make rolling easier. Set aside.
Melt the chocolate and coconut oil in a microwave-safe bowl in 20-second intervals until smooth.
Add 1 teaspoon of melted chocolate to the bottom of each muffin cup. Place a ball of date caramel on top and cover it with 1-1.5 teaspoons of melted chocolate.
Sprinkle with Himalayan sea salt, then freeze for at least 30 minutes before serving.