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Preheat oven to 350°F. Line an 8x8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
In a bowl, whisk together the almond butter, coconut oil, coconut sugar, sweet potato, and vanilla extract until smooth and combined.
Stir in the almond flour, pumpkin pie spice, baking soda, and salt.
Fold in the chocolate chunks.
Spread evenly in prepared pan and bake for 18 to 20 minutes.
Cool completely, and then cut into 16 squares.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.