In a food processor or high power blender, puree the dates until sticky and smooth. Add the tahini and salt, and puree again until smooth.
In one bowl, set aside 1/3 of the mixture for the filling, and in another bowl, set aside another 2/3 of the mixture. To the larger portion, add in the brown rice cereal to the caramel.
Grab about 2 tablespoons of the brown rice caramel and a tablespoon of the pure date caramel. Pop the date caramel on top of the brown rice and roll into a ball. Place on a baking sheet lined with a silpat or parchment. Continue with the remaining balls and place in the freezer for 10 minutes.
Meanwhile, place the Green & Black’s Organic 70% Dark Chocolate in a glass bowl set over a medium-sized pot filled an inch up with water. Bring the water to a simmer and all the coconut oil. Simmer the water until the chocolate melts.
Remove the balls from the freezer and toss in the chocolate until fully coated. Transfer to the baking sheet and sprinkle generously with the fleur de sel. Refrigerate until ready to eat.
Do not let any water splash into your chocolate as you are melting it as it will cause the chocolate to seize.
Plan ahead and be sure to allow enough time for refrigeration of the caramel truffles. The chocolate will be need to set in the fridge so keep that in mind as you plan.
Don't have chocolate chips? Feel free to finely chop up a chocolate bar.