Caramel Layer

  • half of cup creamy almond butter
  • 1/3 cup melted coconut oil
  • 1/three cup maple syrup
  • 1/four teaspoon salt if nut butter isn’t always salted
  • 1 teaspoon vanilla


  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla
  • 1/three cup melted coconut oil
  • 1/3 cup maple syrup

Chocolate Layer

  • 1/four cup melted coconut oil
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • pinch salt


  1. Preheat oven to 350° and line a 8×8 pan with parchment paper.
  2. In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until properly mixed. Press into the bottom of the organized pan and bake for eleven-13 mins, or till aspects are slightly brown. Let cool at the same time as getting ready the subsequent layer.
  3. In a medium bowl, integrate almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely clean. If needed, microwave in 15 2d increments to make mixing less difficult. Pour over cooled crust and vicinity in the fridge to harden. Refrigerate 1-2 hours.
  4. Once the caramel aggregate is hardened, put together the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until clean and pour over the caramel layer. A whisk typically works best for blending. Refrigerate until hardened- about an hour.
  5. Once the chocolate is ready, eliminate the sweet by means of pulling up at the parchment paper. Place entire rectangular on a reducing board and cut in 1/2 one way and in eighths the opposite way, growing sixteen sweet sticks.
  6. Store in fridge.