Line an 11x7-inch baking pan and a second large baking sheet with parchment paper. Set aside.

Add the dates, tahini, vanilla, cinnamon and salt to a large food processor, and pulse until the ingredients begin to form a sticky ball.

Add the almond flour, and pulse until completely smooth.

Press the date caramel mixture into the prepared baking pan in an even layer.

Freeze for 2 hours then remove the mixture from the pan along with the parchment paper. Set the date caramel mixture on top of the parchment paper, and carefully slice the caramel into 1 to 2-inch evenly cut pieces. Return them to the pan, and transfer the pan back to the freezer.

Slice the caramel into 1 to 2-inch evenly cut pieces. Return them to the pan, and transfer the pan back to the freezer.

Meanwhile, in a microwave safe bowl, melt the chocolate chips in the microwave for 1 ½ to 2 minutes, stirring every 15 seconds then stir in the coconut oil until smooth.

Use a fork to dip the caramels into the chocolate one at a time. Allow the excess chocolate to drip back into the bowl. Then place the date caramel onto the prepared baking sheet. Repeat with the remaining caramels.

Allow the chocolate to harden then serve or package in some wax paper if desired.

See post for storage options.