In a mixing bowl, combine the almond flour, butter, sugar substitute and vanilla. Stir to combine well until a cookie batter consistency is reached.
Press the cookie batter mixture into the bottom of 8 sections of a small rectangular or square silicone candy mold, filling each out about β of the way full.
Top each section of cookie crust with some of the caramel sauce, filling the sections almost to the top.
Let the candy bites sit in the freezer overnight.
Carefully peel the candy bites out of the mold, this may be tricky as the caramel sauce does not tend to freeze completely. Do not worry if some of the caramel is left behind on the mold.
Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until the chocolate is melted and the ingredients are combined.
Holding the candy bites on the tines of a fork, drizzle the chocolate over them, and place them onto a plate to set.
Return to the freezer, and let set for 10 minutes before serving.
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