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Just make them.


Shortbread Ingredients:
2 cups almond flour
2 tablespoons coconut flour
1/3 cup melted Coconut Oil
1/3 cup pure maple syrup
1 teaspoon vanilla

Caramel Ingredients:
1/2 cup almond butter
1/3 cup melted Coconut Oil
1/3 cup pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt (if nut butter isn't salted)

Chocolate Ingredients:
1/4 cup Coconut Oil
1/4 cup cacao powder (or cocoa powder)
2 tablespoons pure maple syrup
1/8 teaspoon salt 


Preheat the oven to 350°
Line a 8x8 pan with parchment paper.

In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.

In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier.

Pour over the cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.

Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing.

Refrigerate until hardened- about an hour. Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place the entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks. Store in the freezer. 

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