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.