In a double boiler or heatproof bowl over a simmering saucepan of Organic Butter (3 tablespoon), Organic Extra-Virgin Coconut Oil (1 tablespoon) and 70% Dark Chocolate (1.5 ounce).
Remove from heat and stir in Raw Honey (2 1/2 tablespoon) until well combined. Slowly add Unsweetened Cocoa Powder (4 1/2 tablespoon), and Sea Salt (1/8 teaspoon), stir gently to combine until smooth.
In mini muffin pan, spoon in small spoonful of melted chocolate mixture (set some aside to add after the caramel). Tilt the pan slightly to allow chocolate to coat the sides. Place in the freezer to set for approximately 10 minutes.
In a food processor pitted Dates (5), Maple Syrup (2 tablespoon), and Sea Salt (1/8 teaspoon) until smooth.
Remove the chocolates from the freezer. Spoon a little of the caramel into each mold on top of the set chocolate, spread caramel flat. Spoon remaining melted chocolate over top, covering the caramel completely. Place pan back in the freezer to set.
Wait until the chocolate is totally firm before taking it out of the mold, 1-2 hours. Remove chocolate caramels from pan with small knife, store in tightly sealed container in the freezer for up to one month.
Careful not to leave chocolates at room temperature for more than 30 minutes as they will soften quickly. Serve and enjoy!