In a small saucepan add your pitted dates and water.

Bring it to the boil, then simmer for 10 minutes to soften. Remove from heat and allow it to cool, then drain off the liquid.

Transfer the dates to a food processor or high speed blender. Add peanut butter, vanilla, sea salt, and almond flour.

Pulse until completely smooth, scraping down the sides a couple of times throughout the blending process.

Lightly grease a silicone loaf pan with coconut oil, or line with parchment paper.

Add in your date mixture and press down with your hands to an even thickness. It should be about 1/2 inch thick.

Freeze for 1 hour.

Once your mixture is solid, remove from the freezer and slice into 12 equal slices.

Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one. Alternatively, you can use a double boiler over the stove.

Dip each caramel piece into your melted chocolate and sprinkle with a bit of flaky salt. Set back in the freezer for 10 minutes to firm up.

Keep refrigerated, in an airtight container, for 1 week, or frozen for up to 2 months if sealed well.