Line a loaf pan with parchment paper and set aside.

Combine the dates, tahini and melted coconut oil in the blender or food processor. Blend on high until smooth and creamy, about 5-7 minutes, stopping to scare down the sides as needed. You may need to blend a little longer depending on the power of your food processor. The mixture should be like a thick paste.

Add mixture to the prepared loaf pan and use a spatula to press it down evenly. Sprinkle with salt.

Freeze until firm, about 1 hour. Remove the parchment paper and cut the caramels into squares.

If you're dipping in chocolate, melt the chocolate on the stovetop over medium heat or in the microwave in 30 second increments until smooth. Dip the bottom of the healthy salted caramels into the chocolate and place on parchment paper. Repeat until they're all dipped. Place in the freezer until set, about 10 minutes.

Store in an airtight container in the freezer for up to a month.