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Paleo Vegan Caramel Rolos



  • 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. 
  • 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.
  • 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.
  • 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.
  • 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.