1/2 - 1cup caramel saucecooled (I'm sure store-bought would be fine as well)
1cupsemi-sweet or dark chocolate chips
3tablespoonsrefined coconut oil *
Optional: 1/4 cup finely chopped pecans
Combine the cream, sour cream, cream cheese sugar, lemon zest and salt in the blender. Puree until completely smooth. Add the caramel and pulse to combine. Adjust the caramel amount to taste, depending on how rich you would like the popsicles to be.
Pour into your popsicle molds and freeze 6-8 hours until firm. In a small, wide mouth jar or glass bowl, combine the chocolate chips and coconut oil. You're going to make a simple magic shell.
Warm the chocolate and the coconut oil in a glass bowl in the microwave at 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine. (Any leftover chocolate can be stored at room temperature.)
Let the chocolate cool and place the chopped pecans in a shallow dish. Line a small tray or baking dish with wax paper or parchment and set next to the chocolate and nuts. Remove the popsicles one or two at a time from the freezer. Carefully peel the cup off of the popsicle. (If you are working with a full mold of popsicles, I'd recommend removing all the popsicles from the tray. Then set them on the prepared lined tray and put them back in the freezer while you dip each one.)
Dip the popsicles into the chocolate as much or as little as you like. I made all of mine different, just because I could. Place each coated popsicle on the lined tray and keep the tray in the freezer as you are dipping the rest of the popsicles. Store in the freezer until ready to serve. Enjoy!
* I prefer refined coconut oil for this recipe, because there is no coconut flavor or aroma at all. However, refined or unrefined will work equally well.