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    Vegan Chocolate Caramel Shortbread Bites


    Crust Ingredients:

    • 1/2 cup Vegan Butter, softened
    • 6 tbsp Icing Sugar
    • 1 tsp Vanilla Extract
    • 1 cup All Purpose Flour


    Caramel Filling:

    • 1 cup Nut Butter
    • 4 tbsp Coconut Oil (must be solid)
    • 1/3 cup Maple Syrup


    Chocolate Topping:

    • 1 cup Semi-Sweet Chocolate Chips
    • 2 tbsp Coconut Oil (must be solid)


    1. Preheat oven to 300°F. Line a cupcake pan with cupcake liners.
    2. In a bowl, combine ingredients for the crust until a soft dough forms. Spoon 1 tablespoon into each cupcake liner and press down to spread evenly.
    3. Bake crusts in the oven for 12 minutes. Remove from heat and allow to cool.
    4. In a microwave safe bowl, combine nut butter of your choice, coconut oil and maple syrup.
    5. Place bowl in microwave and heat for 30 second intervals, stirring between each interval until coconut oil is fully melted and easy to stir. Spoon 1 tablespoon on top of the crust in each cupcake liner then chill in freezer for 10 minutes.
    6. In another microwave safe bowl, melt chocolate chips and coconut oil at 30 second intervals, stirring between each interval until mixture is fully combined.
    7. Remove cupcake tray from freezer and spoon 1 tablespoon of the chocolate mixture and spread evenly on the tops. Freeze again for 10 minutes or until chocolate has set.


    NOTE: Store in an airtight container in a cool dry place or in the fridge.


    PREP TIME: 10 Minutes
    BAKE TIME: 35 Minutes
    TOTAL TIME: 45 Minutes
    YIELD: 12 Servings