Blend the coconut cream, bananas and vanilla extract in a high speed blender until creamy. Pour into four popsicle moulds and freeze overnight, or until solid.
To remove the ice creams run water over the mould. They should pull out easily (if not, repeat this step). Lay the popsicles onto a tray lined with baking paper and return to the freezer while you make the chocolate.
Chocolate Coating
Stir the cacao butter over low heat until melted. Add the cacao powder, liquid sweetener, vanilla and salt extract and stir until smooth.
Dip the popsicles in the chocolate. Place back on your paper lined tray and return to the freezer while you make the caramel.
Caramel Filling
Blend the dates, almond butter and a splash of water in your blender, food processor or Thermomix. You will need to stop and scrape the sides of your machine a few times, and add small amounts of water as you go, to get a smooth thick caramel consistency.
Spread the caramel on both sides of each ice cream, being careful to smooth the edges and top as much as possible. Return to the freezer for another 1-2 hours until the caramel has firmed up to the touch and is no longer sticky.
Gently re-melt the chocolate over low heat if necessary and dip the popsicles in the chocolate one last time. Return to freezer for another 30 minutes or so. Allow to thaw for a few minutes before devouring!
Notes
The chocolate can also be made with coconut oil. I have made it both ways: cacao butter gives a nicer texture and taste (and won’t melt as quickly), but coconut oil is also lovely.