Start by pitting and roughly chopping 1 cup of Medjool dates. Place the chopped dates and ½ cup of almond butter into a food processor. Blend the mixture for about 1-2 minutes until it reaches a sticky, dough-like consistency, making sure to pause to scrape down the sides for even blending.

Next, pour in ¼ cup of coconut milk and 1 teaspoon of vanilla extract into the food processor with your date mixture. Continue to blend for an additional 1-2 minutes until everything is smooth and creamy, resembling a thick caramel sauce. Check for consistency; it should be thick but easy to spread.

Prepare an 8×8-inch baking dish by lining it with parchment paper, allowing some overhang on the sides for easy removal later. This not only prevents sticking but also makes cleanup a breeze. Aim for a smooth, flat layer against the bottom so your date caramels can set evenly.

Carefully transfer the creamy date caramel mixture into the lined baking dish. Use a spatula to spread it evenly, pressing down firmly to compact the mixture into a solid block. This step is essential for achieving that perfect chewy texture in your 4 Ingredient Date Caramels, so take your time to press it well.

Place the baking dish in the refrigerator and let it chill for at least 1 hour. This step allows the date caramels to firm up nicely, making them easier to cut. After an hour, check if they have set; they should be firm enough to hold their shape without being too hard.

Once the date caramels are nicely chilled and firm, lift them out of the pan using the parchment overhang. Place them on a cutting board and use a sharp knife to slice them into squares or rectangles. For easier slicing, you may want to lightly grease the knife with coconut oil to prevent sticking.