Raw Vegan Chocolate Covered Sea Salt Caramels

Directions

1. 1
   Place the dates, nut butter, and vanilla in a food processor or high speed blender (I used a Vitamix). Blend the ingredients until a smooth mass forms.Line a metal loaf pan with parchment paper. Scoop the caramel into the lined loaf pan. Keeping you hands slightly wet (not dripping!), press the caramel down into the pan in a smooth layer.Freeze for 1 hour.Pull the parchment paper out of the pan and using a sharp knife, cut the caramel slab into squares (you should end up with about 2 dozen caramels).Pop the caramel squares back in the freezer while you make the chocolate.In a small bowl, whisk together the coconut oil, raw cacao powder, and maple syrup.
2. 2
   Heat for a few seconds in the microwave for a more liquid-y texture.Set a caramel on the tines of a fork and dip in the chocolate coating. Tap off excess chocolate and place the caramel on a parchment lined tray. Repeat with remaining caramels.Top each caramel with a little sprinkle of sea salt.Store in the freezer or refrigerator.