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Oh my goodness, these are sooo delicious! 

Baked cookie base, cashew butter caramel, dark chocolate sauce.

This recipe is broken up into 3 layers with only a handful of wholesome ingredients.



Note: using a 6×6 baking pan will give you a thicker cookie while using

an 8×8 baking pan will be thinner. I recommend a 6-6. 


Short Bread Cookie

2/3 cup coconut flour

1/4 tsp celtic sea salt

2 tsp cacao powder

1/3 cup softened coconut oil, butter, or ghee

3 tbsp maple syrup


Cashew Butter Caramel 

1/3 cup maple syrup

1/2 cup cashew butter

1/4 cup melted coconut oil

2 tbsp pumpkin puree (optional for color)

1 tsp vanilla extract

1/4 tsp Celtic sea salt


1/2 cup Melted HU gems

1/4 cup cacao butter



To make: 

Preheat the oven to 350 F.

Line a  baking pan with parchment paper

Grease lightly with coconut oil.

Mix all cookie ingredients until fully combined, pushing out any clumps of the softened (not melted) coconut oil. Pat evenly down on baking pan lined with parchment paper and bake at 350 for 10 minutes until crisp and set aside to cool which making caramel.

For the caramel, mix all ingredients and heat over the stove for a minute or two until combined. Cool 10 minutes and pour on top of the cookie base. Freeze 20 minutes.

Meanwhile, melt chocolate over a double boiler, cool with cacao butter to thin out.

Take the pan out of the freezer, pour the chocolate layer, and freeze another 10″sh” minutes.

Slice into full size or mini size pieces, or desired size, sprinkle with sea salt, and enjoy!


Tag me in your creations on @nutritionbysam


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