Melt the chocolate. Fill the bottoms of a silicone chocolate mould ⅕ up and using the end of a teaspoon to "paint" the sides of the mould. Set the mould in the fridge while you make the caramel.

Add the coconut cream and coconut sugar to a small pot and bring it to a boil. Let it boil for a few minutes and then turn it down to a simmer. Let it simmer for 3-5 minutes until it starts to thicken.

Let the caramel cool a little. Take the chocolate mould out of the fridge and add the caramel on top of the chocolate covered bottoms. Fill the caramel almost to the top but leave a little room for and closing layer of chocolate.

Set it in the fridge to let the caramel cool and harden. Then fill the mould with the rest of the melted choclate so that the moulds are completely filled and the caramel can't be seen.

Set the mould in the fridge on last time until the chocolate has hardened. Pop the chocolate out of the silicone mould and enjoy!