Line baking tin with parchment paper. In large bowl combine 1 cup almond butter, coconut flour, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir until well incorporated.

Add mixture to parchment paper lined tin and even out with spatula and/or hand until you have an even layer.

Next you can create a water bath (see below) for your chocolate chips or simply take the lazy route like I do and pour the chocolate chips into medium bowl and microwave for 1 minute.

Remove and stir until all chips are melted. Add ¼ cup almond butter and stir until combined. Pour chocolate mixture over almond butter base and even out. Sprinkle with as much salt as you’d like.

Put the bars in the refrigerator for at least 4 hours and then cut them to the desired size. Store the rest in an air-tight container in the refrigerator.

Tip: For water bath add one cup water to medium pan, bring to a boil and turn down to a simmer, add bowl with chocolate chips and stir continuously until completely melted.