Prepare muffin tins with liners – this recipe yielded 12 regular and 12 small chocolates. I imagine that it would make 15-16 regular sized chocolates.

Cover dates with warm water and allow to sit for at least 10 minutes to plump up.

In a food processor, process dates, tahini, milk, maple syrup, vanilla and sea salt. Use a rubber spatula to push down mixture that goes up the sides. Keep processing until smooth and creamy – this may take a few minutes.

In the meantime, place chocolate in a heat-safe bowl. Place bowl over pot filled with about one to two inches of water (water should not touch bottom of bowl). Melt chocolate by bringing water in pot to a simmer. (Don’t allow chocolate to get wet!) Once chocolate is smooth and melted, remove from heat and mix in honey. 

Spread about one tablespoon of chocolate mixture at the bottom of each muffin cup. Next, drop approximately 1/2 tablespoon of date caramel into the center of the chocolate. Top each with one tablespoon of chocolate. Give the pan a gentle shake to even out the chocolate.

Sprinkle a drop of sea salt (preferably coarse) over each chocolate. Refrigerate until set.