Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, add almond flour, maple syrup and coconut oil. Mix until you have a dough. The dough shouldn't be too sticky, but if you pinch some of it together, it should hold its form. If your dough seems too dry and crumbly, add a little more maple syrup or coconut oil. You can also taste and adjust the level of sweetness.

Stir in 6 tbsp (68g) of chocolate chips until they are evenly mixed throughout. If it seems like you don't have enough chocolate chip distribution, you can add another 1-2 tbsp of chocolate chips.

Press the mixture evenly into the lined pan. Freeze for about 5-10 minutes, or until firm on the surface.

Meanwhile, melt the remaining 1 cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is melted and smooth. You can also melt the chocolate on the stove using the double boiler method.

Pour the melted chocolate over the cookie dough and spread evenly across with an offset spatula.

Place the bars in the fridge and chill for 2-3 hours (or overnight), or until the chocolate is set and the bars are firm enough to cut. The bars can also be placed in the freezer for a faster set.

Allow the chocolate to soften a little at room temperature before cutting the bars with a sharp knife. Store uneaten bars in an airtight container in the fridge or freezer.