Line a small tray or square baking dish with parchment paper.

In a mixing bowl, combine 1 cup date caramel (see notes for recipe link) and 2 tablespoons almond butter until smooth. Press the mixture into the lined dish in an even 1 cm (⅓–½ inch) thick layer.

Freeze for 25–30 minutes, or until firm.

Once set, cut the slab into 16 bite-size squares. Return them to the freezer while you melt the chocolate.

Place chopped dark chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted (about 1–2 minutes total).

Working quickly, dip each frozen caramel square into the melted chocolate using a fork, coating all sides. Tap off excess and place on a parchment-lined tray.

While the chocolate is still wet, sprinkle each piece with flaky sea salt.

Freeze for another 10–15 minutes, or until the chocolate is completely set.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.