In a small pot over medium saucepan, mix the coconut sugar, water, and lemon juice and bring to a boil.
Once bubbling, immediately add the coconut milk, sea salt, and vanilla. Simmer for about 15 minutes until the liquid becomes thick and dark. Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning.
Remove from heat once it’s thick and cool it down to room temperature.
In a large blender mix together the almond milk, cocoa, coffee, ice and 6 teaspoons (or to taste) of the salted caramel. Pulse until the ice is a shaved consistency.
Pour into four cups. Top with a tablespoon of the coconut cream. Drizzle with additional salted caramel and finish with a little sprinkle of fleur de sel.