Thank you Jasmine and Melissa Hemsley for this super easy recipe that feels like such a treat.
Makes 40-50 
250g organic unsulphured apricots, chopped
1 tsp salt
80g coconut oil
2 Tbs hot water
1 tsp vanilla extract
For the chocolate coating:
200g cocoa butter
12 Tbs cacao powder
2 Tbs maple syrup or rice syrup
2 tsp vanilla extract
In a food processor blend the apricots, salt, oil, hot water and vanilla until smooth.
Roll into little balls and place on a baking tray lined with baking paper. If mixture is too soft you can chill in the fridge for 10 mins. Put the balls in the freezer for 20 mins or until needed.
Melt the cocoa butter in a glass or metal bowl over a saucepan with an inch of warm water. Don't let the water boil and make sure the bowl doesn't touch the water. Leave out a couple of small pieces of butter. Once the butter is almost melted, take off the heat and stir in the last pieces, and leave to cool.
Take the caramels out of the freezer and give them a quick roll in your hands to smooth out. Using 2 teaspoons or a spiral dipping tool, dip the caramels into the chocolate to coat, let excess chocolate run off, then place onto the baking paper. The balls will set quickly in the fridge. You can double coat with chocolate if you wish or do as I did with the leftover chocolate - add coconut and raspberry powder and make more chocolates.
Keep in an airtight container in the fridge.