Chocolate Almond Bars

I altered this recipe because I am not a coconut fan, even refined oil.

For the base:

• 1½ cups (384 g) creamy almond butter
• ⅓ cup (67 g) cacao butter, melted
• ¼ cup (85 g) pure maple syrup
• ¼ cup (32 g) almond flour
• ¼ teaspoon kosher salt (skip if the nut butter is salted)

For the chocolate topping:

• 4 ounces bittersweet chocolate, finely chopped (about ⅔ cup)
• 2 tablespoons creamy almond butter
• Flaky sea salt, for sprinkling

Method:

1. Line an 8-by-8-inch baking pan with parchment paper.
2. For the base: In a mixing bowl, stir together the almond butter, cacao butter, maple syrup, almond flour, and salt. Press evenly into the prepared pan and refrigerate.
3. For the chocolate topping: Put the chocolate and almond butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate mixture is melted and smooth, 1 to 1½ minutes. Pour the chocolate over the almond butter base and spread it to cover the top of the base. Sprinkle with the sea salt.
4. Refrigerate for at least 2 hours. Use a sharp knife to cut the bars into 16 servings. Refrigerate the bars, tightly wrapped, for up to 2 weeks.