In a food processor blend together dates until a ball forms.

In a small saucepan melt together honey, peanut butter and vanilla until combined and have a caramel texture. Add to food processor with the date dough ball and blend together until smooth. You can stop and scrap half way through if needed. And refrigerate for 30 min to harden.

In a *double boiler melt together chocolate chips and coconut oil. Make sure to constantly stir until melted so it doesn’t burn. And then transfer melted chocolate to a squeeze bottle (I used this one).

Start squeezing in your melted chocolate 1/3 way full into each chocolate mold (I used this one) making sure to coat the sides. And refrigerate for 15 minutes.

Remove caramel from fridge and roll out mini balls small enough to fit inside your chocolate mold. I made each ball with about 1 tsp of caramel.

Press caramel balls into chilled chocolate mold and flatten just enough so it fills the mold evenly and theres room to add more chocolate on top.

Squeeze on more chocolate to fill the top and refrigerate for 20 minutes until set.

Pop out the chocolates from the mold and enjoy.