Instructions

• Preheat the oven to 350°F. Grease an 8-inch baking dish and line it with parchment paper, leaving an overhang (parchment sling) for easy removal.
• In a large bowl, combine 1 1/2cup blanched almond flour, 1 tablespoon coconut flour, 1/2 cup coconut palm sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch fine sea salt; stir until evenly mixed.
• Add 3 tablespoons softened butter, 2 eggs, and 1 teaspoon vanilla to the dry ingredients. Mix until a thick, cohesive dough forms.
• Fold in 1/2 cup chocolate chunks until evenly distributed.
• Transfer the batter to the prepared pan. Use a spatula or lightly dampened hands to press and smooth the batter into an even layer. Add extra chocolate chunks on top if desired.
• Bake at 350°F for 20–25 minutes—about 20 minutes for a softer, slightly underbaked center or up to 25 minutes for a firmer set.
• Remove from the oven and let the bars cool in the pan until warm or room temperature. Use the parchment sling to lift the bars from the pan and place them on a cooling rack.
• If using, sprinkle coarse sea salt over the top. Cut into 9 equal portions and serve.