In a food processor, combine the chopped Medjool dates and almond butter. Pulse until the mixture is well blended and forms a sticky dough.

Add the coconut milk and vanilla extract to the mixture. Process again until everything is smooth and combined. You may need to scrape down the sides of the bowl to ensure even mixing.

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Transfer the date mixture into the prepared baking dish and press it down evenly with your hands or a spatula to create a smooth layer.

Refrigerate for at least 1 hour to allow the caramels to firm up.

Once set, lift the mixture out of the dish using the parchment paper. Cut into small squares or rectangles.