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Place the dates, almond butter, coconut oil, and salt in a food processor and whizz until they form a smooth sticky mixture. If the dates are not super soft add in some water one tablespoon at a time then blend again until you reach the desired consistency.
Spoon the mixture into ice cube moulds then freeze for two hours or until solid.
Melt the chocolate in a bowl over a saucepan with 2 inches of water in on a low heat stirring gently. Dunk the frozen caramels in one by one then place them on baking paper to set. Once set, enjoy!