Preheat oven to 350F and line 8x8 pan with parchment paper and nonstick spray.

In a large bowl, combine almond flour, oats, and salt.

In a medium sized bowl, whisk together almond butter, coconut oil, maple syrup, and vanilla until well combined.

Add wet ingredients to dry, stir until fully combined.

Press 2/3 of the dough into the bottom of the baking dish.

Using a double boiler (sauce pot boiling with water with a glass bowl resting on top over medium-high heat), place chocolate chips and coconut milk in glass bowl. Stir often until chocolate chips are completely melted, this could take up to 10 minutes.

Pour melted chocolate on top of oat base. Crumble the remaining 1/3 of the oat crumble onto the top of the chocolate.

Bake for 30 minutes or until topping is golden brown. Let cool 30 minutes, then refrigerate for at least 1 hour before cutting.

Store in fridge!