In a large bowl or measuring cup, whisk together 1 full can of coconut milk, the cream from another can of coconut milk (discard/use the liquid), cashew milk, sweetened condensed milk, and vanilla extract until smooth.
Fill your popsicle molds with about 2 tablespoons of the coconut mixture and place them in the freezer for 30 minutes so the tops can set.
While the tops are setting, make the caramel. In a saucepan over medium heat, combine coconut sugar, heavy cream, unsalted butter, and salt. Whisk until the sugar dissolves and let it bubble for 5 minutes.
Turn off the heat, stir in vanilla extract, and pour it into a jar to cool slightly.
Prepare the ganache by placing chopped dark chocolate in a bowl. Heat 2/3 cup heavy cream until warm and pour it over the chocolate.
Stir until smooth, then let it cool slightly before using.
Once the tops of the popsicles are set, remove the molds and add more of the coconut mixture, alternating layers with caramel and ganache.
Fill to the top and sprinkle with roasted cashews.
Freeze for at least 4 to 6 hours and remove according to your mold’s instructions.
Reheat any saved caramel and ganache for drizzling if desired.
