Step 1

Line a 9x5 inch loaf pan with parchment paper and grease the paper lightly with coconut oil. Set aside.In a medium bowl, mix the nut butter, maple syrup and vanilla until smooth. Stir in the almond flour, chocolate chips and sea salt and mix until the ingredients come together. Using your hands, press the dough into the prepared pan in an even layer.

Step 2

In a microwave safe bowl, microwave the chocolate and peanut butter for 30 seconds. Stir. Microwave again for 30 seconds and stir until the chocolate is completely melted. The chocolate should be soft, smooth and shiny. Melt for a few more seconds in the microwave if needed. Pour and spread the chocolate over the dough into an even layer. Sprinkle with mini chocolate chips if desired.

Step 3

Rest in the refrigerator for at least two hours, or until firm. Slice into 18 pieces or as desired. Sprinkle with flakey sea salt if desired.

Step 4

Refrigerate in a lidded container for up to two weeks or in the freezer snugly wrapped in parchment and stored in a lidded container or freezer bag for up to three months.