1/2cupchocolate chips or chunks, can use dark chocolate, semi-sweet, or milk chocolate
Chocolate Topping
1 1/2cupdark chocolate chips, can use semi-sweet or milk chocolate if preferred
1tbsp + 1 tspcoconut oil
Optional (but REALLY recommended): salt flakes
Instructions
In a large bowl stir together the almond flour, nut butter, honey or maple syrup, vanilla, and chocolate chips or chunks. Spread in a single layer in a parchment paper lined 8 x 8 baking dish.
Melt chocolate chips and coconut oil until smooth in a bowl in the microwave or in a small pot on the stovetop. (If doing on the stovetop use low heat and stir frequently. Remove from heat as soon as it's smooth so you don't burn the chocolate.)
Pour melted chocolate over the cookie dough. Use a spatula to spread it out so it's in an even layer. Sprinkle with sea salt flakes. (Can omit but it adds so much flavor so I recommend not skipping this step!)
Place in the refrigerator or freezer until chocolate is firm, 15 to 25 minutes.
Let it sit out for just a few minutes if it's very firm before slicing, warm your knife under warm water, and slice carefully to avoid cracks in your chocolate layer! Store uneaten bars in an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
Nutrition information assumes you slice into 20 servings. You can easily get 25 servings if you'd rather have smaller portion sizes.