Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, stiff together the brown rice flour, white rice flour, tapioca starch, almond flour, and salt.
Add the melted coconut oil, maple syrup, almond butter, water, and vanilla extract. Mix using a wooden spoon until a dough forms. You can then use your hands to mix, the dough will be slightly crumbly, this is normal.
Form a ball and place on a silpat or parchment paper. Top with another layer of parchment paper and roll out the dough into a 1/2-inch thick rectangle. Use your hands to reshape into a rectangle if some of the dough has crumbled on the sides.
Cut into 4-inch long (and about 1/2-inch large) sticks and carefully transfer to the prepared baking sheet using a spatula or a knife, this prevents it from breaking as the dough is a bit crumbly. Repeat until all the dough has been used, you can re-roll it if needed.
Using your fingers, slightly round the top edges of each stick, this is just for the look.
Bake for 12 minutes in the preheated oven. Let cool completely before dipping into the chocolate.
Melt the chocolate over a double boiler. Once melted, use a fork to dip each shortbread into the chocolate. Shake to remove excess chocolate and transfer to a silpat or parchment paper. Let cool at room temperature for at least 2 hours, or until chocolate has hardened. You can speed up the process by placing them in the refrigerator for 1 hour.
These crunchy chocolate sticks will keep at room temperature (or in the refrigerator) in an airtight container for up to 2 weeks.