Line an 8x8 baking dish with parchment paper and spray with coconut oil.
Place coconut oil, coconut sugar, agave and condensed coconut milk in a saucepan and bring to a boil. Reduce heat to medium and stir constantly with a whisk for exactly 10 minutes.
Add the vanilla and simmer for about 30 seconds more. Pour into lined baking dish and let cool by placing in the fridge for about 60 minutes.
Once firm, remove from the fridge and from the baking dish. Carefully cut the caramel into squares. To make this easier, spray your knife with coconut oil before cutting. Place each caramel on a cookie sheet lined with parchment paper. Place the cookie sheet into the freezer while melting your chocolate.
*I like Nature's Charm Sweetened Condensed Coconut Milk. But if you can’t find sweetened condensed coconut milk in a store near you, here’s a recipe to make your own: Homemade Vegan Sweetened Condensed Coconut Milk.
**I prefer Enjoy Life Dark Chocolate Chips for the chocolate coating.