16 small squares

I have not tested these with all-purpose flour, though I’d guess they work. I would replace the almond and coconut flours with 1 1/4 cup all-purpose at a guess, but again, I haven’t tested that. All of these ingredients are also in my Thrive box if you are not a member yet (That link gets you a 30-day free trial and 25% off. I know they are having shipping delays at the moment, but a wonderful resource regardless).
If you have a peanut allergy, any nut or seed butter will work! Just pay attention to the consistency – we want it thick but spreadable – it needs to hold structure when you cut them. We need spreadable, but not a runny mess, but you can fix this no matter what kind of nut butter you buy. Once you add the maple, the nut butter should seize it a bit, especially if you start with a runny nut butter. Note it will firm up a bit in the fridge, but you need it to hold shape, so if your nut butter layer is extra runny, stir in a bit of coconut flour to help firm it up. Too firm to spread? Whisk in a splash of hot water.


for the CRUST

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup oats
1/3 cup coconut oil or butter, barely warmed (think body temp)
2 Tbsp. maple syrup
1 tsp. vanilla extract
Pinch of salt


1 cup favorite natural nut butter
3 Tbsp. maple syrup


7 oz. chocolate, chopped
2 Tbsp. coconut oil or coconut butter (or even heavy cream!)
Flaky salt, to finish


Line an 8” square dish with parchment paper for easy removal. Preheat the oven to 325’.

In a food processor, combine the coconut flour, almond flour, oats, coconut oil, maple, vanilla and salt and pulse a few times to combine. Don’t overdo it, just a few pulses. It should stick together when you press your fingers together. Press the shortbread layer into the bottom of the pan, getting an even layer all the way to the edges. Bake on the middle rack for 15-17 minutes until just toasty on top. Remove to cool. 

In another bowl, stir together the nut butter and maple. The sweetener may make it seize a bit and that’s ok, we need it to be spreadable but firm. You can stir in a splash of hot water and stir it in if you can’t get the mixture to move. If it’s too runny, a sprinkle of coconut flour will also firm it up.

Over the cooled shortbread, spread the nut butter layer. Pop that in the fridge while you make the chocolate.

In a glass bowl over simmering water (double boiler method), add the roughly chopped chocolate and coconut oil. Stir until melted. Spread the chocolate over the nut butter layer. Let it cool down in the fridge for 15, then sprinkle the flaky salt over the top, and pop the whole situation in the fridge to chill for at least 30 minutes. 

Remove the parchment sling and chop the bars into small squares. They’ll crumble a bit. They will keep stored in the fridge for up to two weeks. 


Leave a Reply

Your email address will not be published. Required fields are marked *