16 small squares

I’ve not examined these with all-purpose flour, although I’d guess they work. I’d change the almond and coconut flours with 1 1/4 cup all-purpose at a guess, however once more, I haven’t examined that. All of those substances are additionally in my Thrive field if you’re not a member but (That hyperlink will get you a 30-day free trial and 25% off. I do know they’re having transport delays in the meanwhile, however an exquisite useful resource regardless).
In case you have a peanut allergy, any nut or seed butter will work! Simply take note of the consistency – we wish it thick however spreadable – it wants to carry construction once you lower them. We want spreadable, however not a runny mess, however you may repair this it doesn’t matter what sort of nut butter you purchase. When you add the maple, the nut butter ought to seize it a bit, particularly if you happen to begin with a runny nut butter. Notice it should agency up a bit within the fridge, however you want it to carry form, so in case your nut butter layer is additional runny, stir in a little bit of coconut flour to assist agency it up. Too agency to unfold? Whisk in a splash of scorching 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 (assume physique temp)
2 Tbsp. maple syrup
1 tsp. vanilla extract
Pinch of salt


1 cup favourite pure nut butter
3 Tbsp. maple syrup


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


Line an 8” sq. dish with parchment paper for straightforward elimination. Preheat the oven to 325’.

In a meals processor, mix the coconut flour, almond flour, oats, coconut oil, maple, vanilla and salt and pulse a couple of occasions to mix. Don’t overdo it, only a few pulses. It ought to stick collectively once you press your fingers collectively. Press the shortbread layer into the underside of the pan, getting a good layer all the best way to the sides. Bake on the center rack for 15-17 minutes till simply toasty on high. Take away to chill. 

In one other bowl, stir collectively the nut butter and maple. The sweetener might make it seize a bit and that’s okay, we’d like it to be spreadable however agency. You’ll be able to stir in a splash of scorching water and stir it in if you happen to can’t get the combination to maneuver. If it’s too runny, a sprinkle of coconut flour may even agency it up.

Over the cooled shortbread, unfold the nut butter layer. Pop that within the fridge when you make the chocolate.

In a glass bowl over simmering water (double boiler technique), add the roughly chopped chocolate and coconut oil. Stir till melted. Unfold the chocolate over the nut butter layer. Let it calm down within the fridge for 15, then sprinkle the flaky salt excessive, and pop the entire scenario within the fridge to relax for no less than half-hour. 

Take away the parchment sling and chop the bars into small squares. They’ll crumble a bit. They’ll maintain saved within the fridge for as much as two weeks.