How can I make caramel that will hold its shape, without using refined sugar? I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that will harden enough to stay in "pop form."

My results are delicious so far, but the caramel in the pops doesn't harden enough and the pops fall apart where it is.

How can I make a "freezable caramel" that doesn't involve refined (white) sugars?
you could try the vegan raw version of "caramel". It is date caramel. It is done by processing fresher soft medjool dates into a vitamix blender(works best really),pinch of salt, coconut butter and water to slightly thin out. The outcome will look very similar to caramel. Using a vitamix will result in a smoother creamy texture. This should freeze well too. Best of luck