Add coconut sugar, vanilla and cashew butter to a pot on low heat.
Stir until bubbling and once bubbling, heat for 3-4 minutes. The mixture should be thick and gooey.
Remove from heat and pour onto a parchment lined dish.
Chill until caramel has set.
Once caramel has set, slice into squares.
Make your paleo chocolate by combining the cacao, coconut oil and maple syrup.
Dip each of the caramel squares into the chocolate and lay on a sheet of parchment paper.
Chill until chocolate is set, about 20 minutes.
Store in fridge or freezer to ensure chocolate doesn't melt.