1.Place dates in a medium bowl, cover with boiling water; stand 10 minutes to soften. Drain dates; discard water.
2.Meanwhile, melt oil in a small saucepan; combine oil and sifted cacao in a small bowl. Stand until thickened slightly.
3.Process dates, extract, extra oil and salt until smooth. Transfer mixture to a small bowl, cover; freeze 30 minutes or until firm.
4.Line an oven tray with baking paper. Place flour in a small bowl. Using damp hands, roll tablespoons of the date mixture into balls then coat in flour. Using a spoon, dip date balls into cacao coating, then place on tray. Sprinkle with extra salt. Freeze 10 minutes or until set.
Don’t worry if the coating on the caramels has a slight whitish look to it, this is simply the coconut fat, but it won’t affect the taste. Store and eat caramels straight from the freezer.Note