• 1 13.5 ounces can coconut milk, at room temperature
  • 1/3 cup + 2 tablespoon pure maple syrup, divided
  • 1/3 cup coconut oil, at room temperature
  • 1 1/2 cups almond flour
  • 1/8 teaspoon sea salt
  • 1/2 cup almonds, chopped
  • 3/4 cup dark chocolate chips
  • 1/2 cup unsweetened coconut flakes


  1. Set over high heat, whisk together the can of coconut milk and 1/3 cup of pure maple syrup in a large bowl, reserving the remaining syrup for later. Bring the mixture to a low boil and boil for 1 minute, stirring constantly.
  2. Then, turn the heat down to medium and and simmer for 15-20 minutes, stirring frequently, until the sauce reduced by about half.
  3. Remove the sauce from the heat and allow to cool while you make the crust.
  4. Preheat oven to 350 degrees F and line a square pan with parchment paper.
  5. Mix the remaining 2 tablespoon. of pure maple syrup with the coconut oil in a large bowl until it is smooth and creamy.
  6. Add the almond flour and mix to create a sticky and clumpy dough that holds together when pressed, adding a little water if too dry.
  7. Press the dough evenly into the bottom of the pan using the palms of your hands.
  8. Bake the crust just until lightly golden brown, about 10-12 minutes.
  9. Once the crust is lightly golden, layer the chopped almonds over top and lightly press them into the crust.
  10. Over the almond layer, add the dark chocolate chips, followed by the unsweetened coconut flakes.
  11. Pour 1 cup of the slightly cooled coconut milk mixture as evenly as possible over the top and then gently move the pan around until the coconut milk mixture begins to sink between the layers.
  12. Place into the oven and bake until the sides are lightly golden brown, about 25-30 minutes.
  13. Remove from the oven and cool to room temperature. Then, chill overnight in the refrigerator.
  14. When ready to eat, slice into squares and enjoy.