Start by melting the chocolate and coconut oil in a micro wave or over water bath.
Cover the bottom and the sides of muffin cups (I used silicon cups) with the melted chocolate. Place in the freezer for 15 minutes or until the chocolate has set. Reserve the remaining chocolate.
Meanwhile make the caramel by adding all the ingredients for the caramel to a high speed blender and mix until smooth. Taste to check seasoning.
Transfer to a jar.
Next add the ingredients for the ice cream to the same blender and mix until smooth. Taste to check if more vanilla or fiber syrup is needed. The batter should be quite thick.
Take the chocolate cups out of the freezer.
Fill the chocolate cups with the ice cream 2/3 parts of the way, then fill almost all the way up with the caramel sauce.
Top with the remaining chocolate (melt again if needed) and sprinkle with sea salt. Place in the freezer for at least 5-6 hours.
Remove from the molds when ready to serve.