Make the caramel sauce.

1. Combine the coconut milk and coconut sugar in a saucepan over medium-high heat. Bring to a boil, keeping a constant eye on it as it can boil over. Then immediately lower the temperature, keeping the sauce at a light simmer.
2. Simmer for 30-40 minutes, stirring occasionally.
3. Stir frequently at the end of cooking to incorporate any caramel bits on the side or bottom.
4. Once the sauce has turned a dark amber and has thickened, remove from heat and stir in the coconut oil. Allow to cool.
5. Refrigerate until use.

Make the coconut bars.

1. Sprinkle the Vital Proteins Collagen Peptides over the 1 cup of milk and stir to combine. Set it aside for 3-5 minutes to bloom.
2. Add the coconut milk and honey. Whisk to combine.
3. Pour the mix out into a container with lid and place it into the refrigerator until chilled.
4. Process the *chilled ice cream base according to your ice cream maker’s instructions. An average of 15-20 minutes minimum churn time is recommended. Spread ice cream into a sheet pan or cake pan lined with plastic wrap, press chopped peanuts into the top and spread caramel over top and freeze until set. OR Skip the ice cream machine and pour into a sheet pan or cake pan lined with plastic wrap for more of a popsicle texture. Once slightly set, press peanuts into the top and spread with the caramel.
5. Once fully set, remove from freezer and cut into bars. Leave as bars or peirce with wooden sticks to make into pops. Place back in freezer for a few minutes so they are cold when you go to dip them.
6. Melt chocolate in a bowl over a double boiler.
7. Dip bars from freezer in chocolate. Place on a wire rack on a sheet pan and place back in freezer until set.
8. Enjoy!