Remove the apple stalks, replace them with clean tree branches and refrigerate the apples for at least 2 hours to cool completely.
Drain the dates and add them into the food processor. Pulse to obtain a puree.
Add the coconut oil, coconut milk and almond butter and process to incorporate.
Transfer the caramel mixture into a medium sauce pan and bring to boil over low heat.
Simmer for 5 minutes, stirring frequently, then turn off the heat and set aside to cool.
Place the chopped chocolate onto a plate.
Remove the apples from the refrigerator, dip them into the caramel sauce to coat evenly, then roll them onto the chocolate plate.
Refrigerate for at least 1 hour before serving, to allow the caramel to thicken.
Feel free to add whatever garnishes you like. Things like coconut flakes, sprinkles, dried fruit or chocolate chips would work – just roll the coated apples into your favorite garnish, and refrigerate again for at least 1 hour before serving.