5 oz Coconut Butter
1 Cup Unsweetened Shredded Coconut
1.5 Teaspoons Maple Syrup
1/3 Cup Justin's Maple Almond Butter
16 Whole Almonds
1.5 Cups Dark Chocolate Chips, melted
2 Teaspoons Flaky Sea Salt
In a small, microwave-safe bowl, warm coconut butter in the microwave for 15 seconds or until soft. Combine coconut butter, shredded coconut and maple syrup in a medium-sized bowl. Stir well. Press coconut mixture into a small, rectangular dish (we used a 5.5" x 7.3" glass container) lined with parchment paper. Refrigerate 30 minutes.
Grab another small bowl to melt the almond butter in the microwave for 20-30 seconds or until runny. Pour almond butter over coconut mixture and evenly push almonds into the almond butter so that there are two rows of 8 almonds. Refrigerate 1 more hour.
Once the bars are solid, lift the parchment paper to remove from dish and place onto a cutting board. Cut into 8 equal rectangles.
Dip bars into melted chocolate to coat. It also works to pour the chocolate over the tops of the bars and let the excess drip off. Sprinkle sea salt over the chocolate.
Refrigerate 30 minutes or until chocolate has hardened. Enjoy!