Raw Salted Chocolate-Covered Caramels

Healthy raw vegan salted chocolate-covered caramel? Yes, please! This recipe is so simple, I almost wouldn't post it, except that it tastes THAT GOOD. I will be the first to admit that the appearance could use a little fine tuning... originally I was going to make these more like turtle candies, but in retrospect they would be really great as uniform cube shapes. But once they are in your mouth, who cares what they looked like on the plate!

Caramel:

6 dates, pitted
1/2 cup tahini

Chocolate Covering:

1/2 cup coconut oil
2 tablespoons liquid sweetener (coconut nectar, maple syrup, honey or agave)
2 tablespoons carob powder
pink Himalayan salt granules

In a food processor, mix dates and tahini. Stop periodically to stir the sides of the food processor. Pulse again. Stop, stir, and pulse until uniformly blended. Take a cookie sheet and line it with wax paper. Roll date-tahini mixture into balls (or squares as I recommend above) and place on wax paper. In a pan at the lowest setting, warm the coconut oil just to the point of melting and turn off. Mix in sweetener and carob powder until smooth. Pour over top of caramel balls (or squares). Sprinkle with salt granules and place tray in the freezer for 10 to 15 minutes. Take out and enjoy!