In a small sauce pan over low heat, whisk the honey, coconut sugar, melted coconut oil, and coconut manna until mixed.

Slowly add in the coconut milk and whisk.

Bring to a low boil over medium heat, then reduce the heat to low and simmer for 20 minutes, whisking often.

Remove from the heat and add in the vanilla and salt. Let cool to room temperature. Store in the fridge for up to 4 days.

In a small bowl, mix the carob with the coconut milk.

Spoon in the coconut oil, one Tbsp. at a time, stirring until fully mixed before adding in the next Tbsp. Then stir in the honey.

Place a silicone mold on a flat baking sheet. Fill the molds 1/3 full with the chocolate mixture.

Add a tsp. of the cooled caramel into the center of the molds. Then fill the molds with the chocolate mixture again. Tap the mold on the baking sheet to help spread out the chocolate evenly.

Put in the freezer for 2-3 hours or overnight to harden. The chocolates should easily pop out. If not, they need longer in the freezer.

Freeze for up to 3 months or keep in the fridge for up to 4 days.

Serve promptly as they will melt at room temperature. Enjoy!