Ingredients:

  • 1 cup (250g) creamy almond butter (unsweetened)
  • 1/3 cup (80ml) pure maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 7 oz (200g) dark chocolate (70% cocoa or higher), finely chopped
  • 1 tbsp (15ml) coconut oil
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. In a medium bowl, stir together the almond butter, maple syrup, melted coconut oil, vanilla, and fine salt until the texture is smooth and mahogany-colored.
  2. Line an 8x8 inch baking pan with parchment paper, leaving an overhang. Transfer the almond mixture to the pan and press firmly with a spatula until the surface is perfectly level.
  3. Place chopped dark chocolate and 1 tbsp coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is glossy and completely smooth.
  4. Pour the melted chocolate over the almond base. Tilt the pan to let the chocolate flow to the edges for an even coat.
  5. Immediately sprinkle the flaky sea salt across the top before the chocolate sets.
  6. Place the pan in the refrigerator for at least 2 hours to set.
  7. Lift the bars out using the parchment paper. Use a sharp knife dipped in hot water to slice into 12 clean bars.