For the chocolate: Melt the dark or semi-sweet chocolate and coconut oil together.
For the caramel: Blend the dates, almond butter, vanilla extract, and salt until a smooth caramel-like consistency is achieved.
Scoop the caramel mixture and dip into the melted chocolate, coating completely.
Place the chocolate-coated caramel pieces on a parchment-lined baking sheet and refrigerate until set.
