A whole foods approach to the classic American candy bar. Chewy, gooey, and chocolatey–these bars are addictive! Follow the directions carefully, as it’s a little technical. But it can be doubled (or tripled!) and frozen for months.
Yields: 1 8×8” pan

Chocolate Layers:

8 oz. 100% cacao liquor/paste, chopped

¼ c. organic grade B maple syrup

½ c. raw almond butter


½ c. organic grade B maple syrup

1/3 c. organic coconut cream

½ t. sea salt

1 T. vanilla extract

1 T. grass-fed butter or virgin coconut oil


2 T. grass-fed butter or virgin coconut oil

2 T. organic grade B maple syrup

2 T. organic coconut cream

¼ c. raw almond butter

1 c. roasted almonds, roughly chopped

1 t. vanilla extract

2 t. grass-fed gelatin

¾ c. filtered water, divided

½ c. organic grade B maple syrup


Cut two pieces of parchment or wax paper to 8” by 12.” Line an 8x8x2” baking pan with the two sheets facing opposite directions and press into corners of pan. Parchment should come up the sides and act as ‘handles’ when lifting the finished “ShNickers” out.

Make the chocolate layers: in a bowl placed over a pot of low simmering water (double boiler), combine chopped cacao paste, maple syrup, and almond butter. Whisk until chocolate is melted and mixture is smooth. Pour half the mixture into the parchment lined baking pan and set the other half aside for later. Freeze for 5-10 minutes or until chocolate is solid.

Make the caramel layer: maple syrup, coconut cream, and sea salt in a shallow saucepan over medium heat. Whisk together and bring to a boil, cooking until the mixture reaches 300F, about 30 minutes (it should become thick and caramel-like in texture). Remove from heat and whisk in vanilla extract and butter. Pour over chilled chocolate layer, smooth out, and place back in the freezer for 10-15 minutes.

Make the nougat layer: combine butter, 2 T. maple syrup, and coconut cream in a saucepan over medium heat. Bring to a boil and cook 3-5 minutes, or until mixture reduces by ½. Add in almond butter, chopped almonds, and vanilla extract. Stir until mixture is smooth and set aside.

Pour ¼ c. water into the bowl of stand mixer fitted with the whisk attachment. Sprinkle gelatin over water to dissolve. In a separate small saucepan, combine ½ c. maple syrup and ½ c. water. Bring to a boil and cook until mixture reduces by half and reaches 280F. With the mixer running on low speed, drizzle in the reduced maple syrup mixture. Move speed to medium for 60 seconds, then to high for 2-3 minutes or until mixture doubles in volume and resembles a creamy marshmallow texture.

Add the reserved almond butter/nut mixture into the maple marshmallow and mix well. Pour mixture onto the chilled caramel and smooth it out. Top with remaining ½ chocolate layer and place back in the freezer. Freeze minimum 1 hour before serving. Best enjoyed chilled or frozen.

Note: A regular 100% chocolate bar can be substituted for the cacao paste in the chocolate layers BUT 3-4 T. of coconut oil will need to be added to make it smooth (this is because cacao paste generally has a lot more fat than 100% chocolate bars).