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First, make the caramel filling: add the dates to a bowl and cover with boiling water then let them soak for 5-10 minutes. meanwhile, melt the coconut oil.
After 5-10 minutes, strain the dates and add to a food processor along with the melted coconut oil, almond/cashew butter, vanilla, and salt. process everything together until smooth and creamy, scraping down the sides of the food processor as needed.
Once smooth and creamy, add the caramel to a loaf pan lined with parchment paper and spread it out then place in the freezer until frozen solid (usually at least 4-5 hours).
Once frozen solid, melt the chocolate (on the stovetop using the double boiler method or in the microwave) then let the chocolate cool slightly.
While the chocolate cools, remove the caramel filling from the freezer and slice into bite sized squares.
Using a fork, coat the caramel squares in melted dark chocolate then return to the liner tray. sprinkle with flaky sea salt then place back in the freezer for several hours.
Once the caramels have hardened, dig in and enjoy! store leftovers in the freezer (fridge might also work too for softer caramels, but i haven't tried).