Preheat the oven to 350 F

In a bowl, combine the shortbread ingredients and mix together with a fork to create the crust.

Grease a 24-count mini muffin pan with oil, or line each cup with strips of parchment paper- you should get about 16-18 minis. Add 1 tsp of the crust into each cup and flatten down with your finger.

Bake the crust for 8-10 minutes. Remove from oven and let cool while you prep the caramel.

In a large bowl, whisk together the nut butters, coconut oil, maple and vanilla extract until smooth. Pour 1 tsp of the caramel over the crust.

In a microwave safe bowl, melt the chocolate chips with the coconut oil in 30 second increments until smooth. Pour the chocolate over the caramel layer.

Place the tray into the freezer to set for at least an hour. Once frozen, pop the bites out of the molds by using a butter knife to loosen the edges.

Keep stored in the fridge for up to 2 weeks, or freeze for up to 2 months.