1. Soften the dates. Pour hot water over the pitted dates and let them sit for about 10 minutes to plump up. Drain well.

2. Puree the filling. Place the drained dates in a food processor or blender with the almond butter and the melted coconut oil. Process until the mixture becomes a glossy, smooth paste — like thick caramel.

3. Press and freeze. Line a 9×5-inch loaf pan with parchment. Spread the date mixture evenly into the pan, pressing it down firmly. Freeze the pan for 2–3 hours so the layer firms up.

4. Cut into pieces. Remove the chilled slab and slice it into 12 equal squares using a sharp knife.

5. Melt the chocolate. In a microwave-safe bowl, heat the chocolate and 2 teaspoons coconut oil in 20–30 second bursts, stirring between each interval, until silky and lump-free.

6. Coat the caramels. Dip each date square into the melted chocolate, fully covering it, then set the coated piece on parchment. Repeat with the remaining squares.

7. Chill to set. Place the tray in the fridge for about 1 hour, or until the chocolate is firm.