Combine dates, tahini and salt to a food processor and pulse until blended
Press mixture into a loaf tin lined with parchment paper
Freeze for 1-2 hours
Melt your chocolate on low heat. If sensitive to chocolate you can use carob chips
Slice caramel into 12 even pieces
Dip each piece into the melted chocolate and place on a baking sheet with parchment paper
Place in the fridge until chocolate sets