Ingredients:

  • 1 cup (112g) superfine almond flour
  • 1/2 cup (125g) creamy almond butter
  • 1/3 cup (80ml) pure maple syrup
  • 2 tbsp (30g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (90g) mini semi-sweet chocolate chips
  • 1 tbsp (8g) flaky sea salt

Instructions:

  1. In a medium mixing bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a silicone spatula until the mixture is glossy and emulsified.
  2. Fold in the almond flour and fine sea salt, mixing until a thick, cohesive dough forms.
  3. Gently fold in the mini chocolate chips until evenly distributed.
  4. Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides. Transfer the dough to the pan and press firmly with the back of a spoon or palms until the surface is flat and corners are filled.
  5. Sprinkle the top with flaky sea salt.
  6. Place the pan in the freezer for 30 minutes or the refrigerator for 1 hour until the bars are firm to the touch.
  7. Lift the parchment paper to remove the block from the pan and slice into 16 equal rectangles using a sharp knife.