1. Place the dates in a medium pot and cover with water. Bring to a boil, cover, then remove from the heat. Let the dates soak for 5-10 minutes. Drain. 2. In a food processor, combine the drained dates, coconut milk, peanut butter, vanilla, and salt. Pulse until completely smooth and creamy, about 3-5 minutes, adding additional coconut milk if needed to thin the caramel. 3. Store caramel in the fridge for up to 1 week. Use as desired.