Soak the dates in a bowl of very hot water for 10 minutes.

Once the dates are very soft, drain them from the water and transfer the soaked dates to a food processor or high-speed blender. Add the almond butter and coconut oil to the dates, and pulse until completely smooth.

Transfer the date caramel to a 9x5-inch loaf pan lined with parchment paper, then place the pan in the freezer for 2-3 hours, or until the date caramel is firm to the touch.

Remove the loaf pan from the freezer, and lift the date caramel out of the pan. Place the date caramel on a cutting board and slice it into 12 small squares.

Melt the chocolate chips and 2 teaspoons of coconut oil in a heat-safe bowl in either the microwave or over a double boiler on the stove. Once the chocolate is completely smooth and melted, dip each caramel square in the chocolate to fully coat. Carefully lift the caramel out of the chocolate and transfer it to a parchment-lined plate.

Repeat the dipping process with all caramels, then transfer to the fridge for 1 hour or until the chocolate has hardened and is completely set.