Begin by soaking the pitted, halved dates in warm water for around 15 minutes until they start to soften. Drain well and gently pat them dry.

In a blender, combine all the caramel ingredients and blend until smooth. Transfer the mixture to a small saucepan over medium heat. Bring it to a simmer, whisking frequently for about 5-7 minutes, until the caramel thickens. Remove from heat and let it cool to room temperature. You can speed up the process by transferring the caramel to a different container.

On a parchment paper-lined baking sheet, arrange 5-6 pecans for each cluster. Top each cluster with the caramel and freeze for 20-30 minutes.

Chop the dark chocolate into small shards and melt it in the microwave in 30-second intervals, stirring well between each interval. Let it cool slightly.

Top the caramel with a layer of chocolate using a spoon (it doesn't have to be perfect!). Optional: sprinkle a bit of flaky salt on top. Return the clusters to the freezer or refrigerator until solidified, then enjoy!