Soak the Dates - Place 1 cup of packed Medjool dates in a bowl and cover them with hot water, letting them soak for about 10 minutes until soft.

Blend the Mixture - Drain the water and transfer the dates to a food processor. Add 2 tablespoons of creamy almond butter and 1 tablespoon of melted coconut oil. Blend until smooth, about 1-2 minutes.

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

Slice the Caramel - Once firm, lift the caramel from the pan, place on a cutting board, and slice into 12 squares.

Melt the Chocolate - In a heat-safe bowl, combine 1 cup of chocolate chips with 2 teaspoons of coconut oil. Melt in the microwave in 30-second intervals until smooth.

Dip the Squares - Dip each square into the melted chocolate and allow excess chocolate to drip off before placing on a parchment-lined plate.

Chill to Harden - Place the dipped caramels in the refrigerator for about 1 hour until the chocolate is set.