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Add the dates to a bowl and cover with boiling water. Soak the dates for 10 minutes then remove from the water and pit.
Add the pitted dates to a food processor along with the nut butter/coconut cream, vanilla, and salt. Process until smooth and creamy, scraping down the sides of the food processor if needed.
Once smooth, spread the caramel on a tray lined with parchment paper (feel free to make the caramel layer as thin or thick as you want — thicker is easier to coat in chocolate).
Place the caramel in the freezer for at least 8 hours, or overnight.
After 8+ hours, melt the chocolate and coconut oil together (on the stovetop using the double boiler method or in the microwave). Once melted, let the chocolate cool slightly.
While the chocolate cools, remove the caramel from the freezer and slice into bite sized squares (smaller squares are easier to coat in chocolate — mine were cut too big at first so i made them smaller).
Using a fork or your fingers, coat the caramel squares in melted chocolate then return to the tray. Sprinkle the chocolates with flaky sea salt then return to the freezer for several hours.
Once the caramels have hardened, dig in and enjoy! Store leftovers in the freezer (fridge might also work too but haven't tried).