First, stir together the contents of one can of coconut milk.
Second, measure out 1/2 cup of Full-Fat Unsweetened canned Coconut Milk.
Pour the remaining coconut milk into a storage container and place it in the fridge for another use at a later time.
Third, in a medium pot over medium heat add 1/2 cup of coconut milk, maple sugar, salt, and instant coffee granules.
1/2 cup canned unsweetened coconut milk, 1-2 tsp instant coffee or espresso granules, 1 cup maple sugar, 1/4 tsp salt
Stir until the ingredients are combined.
Heat for 3-6 minutes.
Next, allow the caramel to change to a dark color.
Finally, when it changes color remove it from the heat.
Allow it to cool slightly.
Once the molds have chocolate in them freeze them for 10 minutes.
Next, pour a small amount of espresso caramel into the mold.
Use an off-set spatula to scrape off any excess caramel.
Return the molds to the freezer for 1 hour.
Next, reheat the chocolate by microwaving for 30 seconds and stirring.
Remove the molds from the freezer and brush the bottoms of each mold with more chocolate.
Make sure it is a nice layer of chocolate.
Place back into the freezer for up to 1 hour.
Remove and pop out the candy.
Allow to come to room temperature and serve or place inside a Easter Basket or Christmas Stocking.