Line a mini cupcake pan with cupcake liners. Set aside.

Prepare the date caramel by placing dates in a high-speed food processor. Process on high for about a 2 minutes, stopping to scrape the sides a few times. If you are having problems getting the dates to form a paste, add water by the 1/4 teaspoon.

Using a 1/2 teaspoon, scoop out date caramel into your hand and roll into balls. You'll want to make 24 and will most likely have some leftover date caramel. Try to wet your hands first so that it's easier to roll into balls. Set aside.

Next, melt the chocolate. Add the chocolate and the coconut oil to a microwavable bowl. Microwave on high for 20 second intervals and stir after every interval. Repeat until the chocolate is melted and glossy.

Add 1 teaspoon of chocolate to the bottom of each muffin cup. Put a ball of date caramel on top and cover that with 1-1.5 teaspoons of melted chocolate.

Sprinkle with Himalayan sea salt and then place in the freezer for at least 30 minutes before serving.