Layer two trays with parchment paper.

Add dates to food processor and blend until completely broken up. Add coconut butter (see notes), vanilla and salt and process for 2 minutes. Next add oat milk (or any other milk, plant-based or regular) 1 tbsp at a time to give you the texture you want. If you want a harder caramel, you can omit it altogether. I added 4 tbsp. Put the caramel into the fridge until you're ready to use it.

Melt the chocolate. In the microwave: melt for 30 seconds, remove and stir, melt again for another 30 seconds, remove and stir. Continue to melt at 30 second intervals until there's just a few tiny pieces left. Then stir rigorously until they have melted. Be careful not to burn the chocolate. Set aside. On the stovetop in a small heavy bottom pan, on medium heat, stirring consistently to make sure the chocolate doesn't burn. It only takes a couple minutes, once done, remove from heat and set aside.

Spoon caramel onto pretzel, and make a nice layer. Then press toasted pecans into the caramel. You can press the pecans in however you like. I used half a pecan for the head and broke two pecans lengthwise and used the four pieces for the arms/legs. Fill the tray and set in freezer. Then do the next tray. Remove the first tray from the freezer and replace with second.

Spoon the melted chocolate on top and sprinkle with smoked salt (or other flaky salt). Put in refrigerator until chocolate sets. Repeat with second tray. They are best stored in fridge for up to a week, but I can guarantee they won't last that long.