Ingredients:

  • 2 cups superfine almond flour (200g)
  • 0.5 cup certified gluten-free oat flour (60g)
  • 0.5 cup creamy natural almond butter (125g)
  • 0.33 cup pure maple syrup (80ml)
  • 1 tbsp vanilla extract
  • 0.25 tsp sea salt
  • 0.5 cup mini dark chocolate chips (90g)
  • 0.5 cup dark chocolate chips for topping (90g)
  • 1 tsp coconut oil
  • 1 pinch flaky sea salt for garnish

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk 2 cups almond flour, 0.5 cup oat flour, and 0.25 tsp sea salt until no lumps remain.
  3. Stir 0.5 cup almond butter, 0.33 cup maple syrup, and 1 tbsp vanilla until smooth and glossy. Note: If your almond butter is cold, warm it for 10 seconds first.
  4. Pour the wet into the dry and fold with a spatula until a thick dough forms.
  5. Fold in 0.5 cup mini dark chocolate chips gently.
  6. Transfer dough to the pan and press firmly until the surface is flat and even.
  7. Heat 0.5 cup chocolate chips and 1 tsp coconut oil until velvety and liquid.
  8. Pour the chocolate over the base and tilt the pan until the surface is fully coated.
  9. Sprinkle with flaky sea salt and refrigerate 30 mins until the chocolate has set firm.
  10. Lift the parchment paper out and cut into 16 squares using a sharp knife.