Preheat the oven to 350 and grease an 8x8 pan
In a bowl, mix together all shortbread ingredients.
Pour into 8x8 pan and flatten. Pierce with fork several times along the top so air can escape.
Bake for 10-12 minutes (until starting to turn golden brown).
Let cool completely (I made my crust the day before).
In a separate bowl, mix almond butter, maple syrup, coconut flour, coconut oil, and salt.
Pour the almond butter mixture over the crust and place in fridge for 30 minutes.
While the crust and almond butter is chilling, pour chocolate chips in heat proof bowl.
Heat can of coconut milk on stove over medium heat.
Once milk starts to boil, pour over chocolate chips and stir continuously until completely melted.
Pour chocolate coconut mixture over almond butter mixture and allow to cool in fridge for at least an hour.
If not eating within few days, store in freezer. (I enjoyed them in the freezer more!)
