Line a muffin tin with 10 muffin liners.
Place a small saucepan over very low heat, and add in your chocolate chips and coconut oil. Slowly stir the two together until the chocolate melts down, being careful not to burn it.
Once the chocolate is fully melted, scoop a small amount (about 2 tablespoons) out of the saucepan and place into each mini muffin liner, making sure to fully coat all of the sides. Once your cups are filled, place them in the fridge and allow them to chill for 10 minutes.
While the chocolate is chilling, make the caramel. Add the dates, coconut milk, almond butter, and vanilla extract to a food processor, and process on high for about 2 minutes, until a smooth paste forms. You will need to open the top and scrape down the sides a few times, to make sure that all of the ingredients are fully incorporated. If you are having problems getting the dates to form a paste, add water in by the 1/4 teaspoon until its creamy.
Remove the chocolate cups from the fridge and place a small amount of the caramel sauce into each cup. Using the back of a spoon or your finger, gently press the caramel down so it’s spread evenly on the bottom of each chocolate cup.
Finally, scoop out the remaining melted chocolate and drizzle it over the caramel layer. Once the chocolate is on top, sprinkle with the sea salt and place back into the fridge until hard, about 15 minutes.
Remove the muffin liners before eating, and enjoy!