Before you start, it is important to note that your dates need to be soft and gooey for the caramel to be smooth and creamy.
Add all the date caramel ingredients together in a food processor and process until smooth. The batter should be sticky and gooey but holds together.
Measure out 2 tsp of the batter for each square. I found wet hands worked best here to mould the caramels. Roll them into a ball and then press down and form a square shape. Continue to mould the caramels until no batter remains. The batter should divide into at least 18 caramels. Place the caramels on a baking sheet lined with parchment paper, and place them in the freezer for 1 hour.
Once the caramels have been in the freezer for 50 minutes, begin to prepare the chocolate coating. In a saucepan over low heat, add the coconut oil. Once melted, add the chocolate and the espresso shots. Whisk together until the chocolate is silky smooth.
Remove the caramels from the freezer. You can take a moment here to reshape the caramels as they are easier to handle after being in the freezer for a little while. Next, add one caramel to the chocolate pan and using a fork, fold the chocolate over the caramel. Then scoop the caramel up with the fork and tap the fork on the side of the pan to remove excess chocolate. Place the caramel back on the parchment paper. And continue to coat the caramels one at a time.
Once all the caramels are all coated, sprinkle sea salt on the top. Next, place the coated caramels back in the freezer for 2 hours. Then enjoy! Caramels are best stored in a sealed container in the freezer. Let thaw for a few minutes before eating them.