Soak 1 cup of pitted Medjool dates in very hot water for about 10 minutes.

Transfer the drained dates into a food processor, add 2 tablespoons of almond butter and 1 tablespoon of melted coconut oil, and blend on high until smooth.

Line a 9x5-inch loaf pan with parchment paper and pour the mixture into it, spreading evenly. Freeze for 2-3 hours.

Once firm, lift the parchment out and slice the caramel into twelve squares.

In a microwave-safe bowl, combine 1 cup of dairy-free chocolate chips and 2 teaspoons of coconut oil. Heat in 30-second intervals until smooth.

Dip each square into the melted chocolate, tap off excess, and place on a parchment-lined plate.

Refrigerate the chocolate-covered caramels for about 1 hour until the chocolate is set.