Start by placing your pitted Medjool dates in a bowl and cover them with warm water. Let them soak for about 10 minutes until they soften.

While your dates are soaking, line a small baking dish (approximately 8x8 inches) with parchment paper to prevent sticking.

In a food processor, place the drained, soaked dates and blend for about 1-2 minutes until it forms a thick, sticky paste.

Next, add in the coconut oil, almond butter, pure vanilla extract, and fine sea salt to the date paste. Blend until smooth.

Using a spoon or cookie scoop, portion the caramel mixture onto the lined baking dish. Aim to create small logs or squares.

Roll each piece of caramel in shredded coconut or chopped pecans, pressing gently to ensure they stick.

Carefully transfer the baking dish to the refrigerator and let the caramels chill for at least 1 hour to firm up.

Once chilled, lift the caramels out using the parchment overhang, and cut into bite-sized pieces. Store in an airtight container.