Caramel:
In a small saucepan, combine coconut sugar and coconut cream and simmer for about 5 minutes.
Transfer to a glass bowl and stir in remaining caramel ingredients.
Chill, stirring periodically to prevent oil from separating, until mixed and cooled.
Gingersnap layer:
In a small bowl, mix together the gingersnaps and coconut oil.
Chocolate:
Melt the chocolate ingredients in the microwave just until melted; stir well.
Divide half of the chocolate mixture between 12 standard sized muffin cups in a metal muffin in.
Freeze until set.
Top with gingersnap crumbs and a heaping teaspoon of caramel each.
Divide remaining chocolate between each cup to cover the gingersnaps and caramel.
Freeze until set.
Store in an airtight container in the fridge.
