INGREDIENTS
1/2 cup
maple sugar
1/4 cup
coconut sugar
1/2 cup
canned full-fat coconut milk, room temperature
4 tbsp
(2 ounces/56 g) salted butter or ¼ cup (55 g) ghee
1/2 tsp
vanilla extract
1/8 tsp
fine-grain sea salt
1 1/2 cups
(10½ ounces/300 g) semisweet chocolate chips
1/4 cup
palm shortening
1 1/2 cups
sifted fine-ground blanched almond flour
2 tbsp
coconut flour
1 tsp
cream of tartar
1/2 tsp
baking soda
1/4 tsp
fine-grain sea salt
1/2 cup
coconut sugar
2
large eggs
1 tsp
vanilla extract
1/2 cup
raw walnuts, for garnish