Once the date caramel is smooth and creamy, add 1/4 - 1/2 tsp (amount as original recipe is written // adjust if altering batch size) sea salt depending on how salty you prefer it. Taste and adjust as needed.
Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp maple syrup or agave nectar for additional sweetness (amounts as original recipe is written // adjust if altering batch size). Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.
Scoop/pour into Popsicle or ice cube molds (about 10, depending on their size // as original recipe is written) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert Popsicle sticks and freeze for at least 6 hours or until firm.
*Coconut cream is ideal in this recipe as it yields the creamiest Popsicle. Although full-fat coconut milk will work with the coconut (or other neutral) oil added.
*Nutrition information is a rough estimate calculated without bourbon.
*Prep time does not include chilling / freezing.