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Add the dates, tahini and salt to a food processor and blend until combined.
Press into a loaf tine (I used a 22×12 cm loaf tin). Freeze for 30 minutes or refrigerate for 2 hours.
Slice into small rectangles. You can make them as big or as small as you like. I sliced mine into 20 pieces.
You can optionally wrap them up in cut up pieces of parchment paper to make them look like 'real' caramels.
Store in an air-tight container at room temperature or in the fridge.
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