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Prepare an 8in square pan by lining with parchment paper.
In a mixing bowl, add the 1 cup Almond Butter, ¼ cup Sugar-Free Maple Syrup, and ½ cup Unsweetened Desiccated Coconut. Mix well.
Press into the base of your prepared tin, and smooth into an even layer.
Place in the fridge while preparing the topping.
Place the 6 ounces Sugar-Free Dark Chocolate Chips and ½ cup Unsalted Butter into a small heatproof bowl and place over a saucepan of simmering water. Once the chocolate is about 60% melted, remove from the heat and continue to stir until completely melted.
Pour the chocolate evenly over the base, then place in the fridge to set.
Cut into 12 squares and enjoy.