I am obsessed. I have made these on rotation for 4 weeks straight and I’m still not tired of them. The texture of nut butter will offer varying results for all of us. We need spreadable, but not a runny mess, but you can fix this no matter what kind of nut butter you buy. Once you add the maple, the nut butter should seize it a bit, especially if you start with a runny nut butter. Note it will firm up a bit in the fridge, but you need it to hold shape, so if your nut butter layer is extra runny, stir in a bit of coconut flour to help firm it up. Too firm to spread? Whisk in a splash of hot water.

I have not tested these with AP flour as a swap for the coconut and almond flour, but I would assume a generous cup would work here.