To make the caramel, add all the ingredients for the caramel to your high-speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
Add 2 tablespoons of the caramel to the bottom of each silicone mold, smooth out with a spoon, and place in the freezer.
For the ice cream, add the coconut milk, maple syrup, vanilla bean paste, coconut oil, and coconut yogurt to your blender and blitz until smooth.
Pour into a bowl and crumble in the dried raspberries, stirring gently afterward. Pour the ice cream into the molds on top of the caramel layer. Place an ice cream stick into each mold.
Place in the freezer to set for a minimum of 6 hours. Once frozen, carefully remove the ice-creams from their molds.
The caramel will most likely stick to the mold, but don’t worry, just spoon it out and spread it back onto the ice cream and even out using your spoon.
Coat each ice cream with melted chocolate and sit on parchment paper to set. Drizzle a little more chocolate on top of each ice cream before sprinkling some of the crumbled dried raspberries.
Serve immediately or store in the freezer in an airtight container.