Paleo Vegan Caramel Rolos

0 In a medium bowl, combine the SunButter, maple syrup, coconut oil and vanilla. Mix well until smooth and combined. Cover and place in the fridge for 2 hours to harden. 
1 Once the caramel has thickened, scoop into 1/2 teaspoon balls and place on a small sheet tray lined with parchment or wax paper. Should make 37-40 balls. Place back in the fridge for an hour. 
2 Remove from the fridge and shape into the rolo shape, rolling them into a smooth ball and then flattening the top and bottom. Place back on the sheet tray and refridgerate for 30 more minutes. 
3 Place the chocolate chips in a small glass measuring glass or bowl and microwave in 30 second intervals until melted, about 1-2 minutes. Dip each caramel in the chocolate, letting the excess drip off and place back on the sheet tray. Place back in the fridge for 30 minutes to set. 
4 These can be stored at room temperature for gooey caramel, in the fridge for more firm or the freezer for chewy caramel like a rolo. Best stored covered no matter which way.