Instructions

• Line an 8″ x 3″ loaf pan with parchment paper, leaving an overhang on two opposite sides to make removal easier.
• Make the base: in a medium bowl whisk together 3/4 cup almond flour, 3 tablespoons cocoa or cacao powder, and a pinch of salt. Add 3 tablespoons grade A maple syrup (at room temperature) and stir with a spatula until the flour has absorbed the syrup and the mixture sticks together when pinched; you may need to finish mixing with your hands.
• Transfer the base mixture to the lined pan. Use a damp spatula or your fingertips to press it evenly into the bottom of the pan. Place the pan in the freezer while you make the almond butter layer (about 10–15 minutes) so the base firms.
• Prepare the almond butter layer: in a separate medium bowl combine 1 cup unsalted almond butter, 1/4 cup grade A maple syrup (at room temperature), and 1/2 teaspoon vanilla extract. Add 1/4 teaspoon fine sea salt only if your almond butter is unsalted. Stir with a spatula until smooth.
• Add the coconut oil: stir in 1/4 cup refined coconut oil (melted and cooled) to the almond butter mixture until fully incorporated and the filling becomes slightly runny but cohesive.
• Remove the pan from the freezer and pour the almond butter filling over the chilled base. Use a spatula to smooth the top into an even layer. Return the pan to the freezer to firm for 10–20 minutes while you melt the chocolate.
• Melt the chocolate: place 3 ounces chopped high-quality dairy-free dark chocolate and 1 teaspoon refined coconut oil (optional) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. Do not overheat.
• Pour the melted chocolate over the chilled almond butter layer. Gently spread with a spatula or very lightly shake the pan to help it level. Sprinkle flaky salt over the chocolate to garnish.
• Freeze the pan until the bars are fully set, at least 30 minutes.
• To slice: run a sharp knife around the unlined edges of the pan, then lift the bars out using the parchment paper overhang. Place on a cutting board. For cleaner cuts, score the top chocolate layer first with a shallow cut, then cut all the way through into 12–18 pieces (or your preferred size). Wiping a hot knife clean between cuts can improve slice appearance.
• Serve slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 10 days for a fudgier texture, or in the freezer for up to 2 months for a firmer bar.