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Preheat the oven to 350º F. Prepare an 8 inch baking pan with parchment paper and avocado spray, set aside.
Most of the time, the almond butter will separate, so as a precaution, be sure to mix it thoroughly in the jar before measuring.
Proceed by combining the almond butter and the molasses in a bowl large enough to accommodate all of the ingredients. This can be done with a hand mixer, stand mixer or by hand. Add the eggs, one at a time, and mix in completely. Add the vanilla.
Mix the almond flour, baking soda and salt and add to the batter. Mix until combined. Add any inclusions you prefer.
Pour into the baking pan and carefully spread to the corners. It is thick so be sure to make it an even thickness. Bake for 15-20 minutes, until a skewer or toothpick inserted into the center comes out with small, slightly sticky crumbs.
Allow to cool in pan. To remove, run a small knife or spatula around the edges, then invert onto a plate or sheet pan, then invert again so it's top side up. Cut into 16 equal pieces. Store in an airtight container for up to three days or freeze.