Make the truffle base: Melt the chocolate chips with the coconut milk in a double boiler or heat-proof bowl set over simmering water, stirring constantly until smooth and glossy. Remove from heat and stir in the vanilla extract and salt. Let cool slightly.

Prepare the salted caramel: In a food processor, blend the dates until they form a sticky paste. Add the vegan butter, coconut milk, and sea salt, and blend until smooth and creamy.

Assemble the truffles: Line a baking sheet with parchment paper. Using a teaspoon, scoop a ball of chocolate mixture onto the paper. Make a thumbprint in the center and spoon in a small amount of salted caramel filling. Gently cover the filling with more chocolate to form a smooth ball. Repeat with remaining ingredients.

Chill and coat (optional): Refrigerate the truffles for at least 2 hours, or until firm. If desired, dip the chilled truffles in melted vegan dark chocolate for a smooth coating. Let the chocolate set completely before enjoying.