Yield: 16

1 cup almond flour
1/4 cup raw cacao powder
1 tsp. baking soda
1/4 tsp. instant espresso powder, optional
1/4 tsp. sea salt
1/2 cup unsweetened almond butter
1/4 cup ghee (or unrefined coconut oil, but this will impart some coconut flavor)
3/4 cup maple syrup
1/4 cup coconut sugar
1 large egg
2 tsp. vanilla extract
1/3 cup mini chocolate chips (I like Enjoy Life), optional
3 Tbsp. chocolate-hazelnut spread (such as Nocciolata), optional

1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray (I used this kind by Fourth & Heart), or grease with ghee, butter or coconut oil.

2. In a medium bowl, combine almond flour, cacao, baking soda, espresso, if using, and salt. In a separate bowl, whisk together almond butter, ghee, maple syrup, coconut sugar, egg and vanilla. (You can also mix the wet ingredients in a food processor or high-speed blender, if you wish.) Scrape almond butter mixture into almond flour mixture and fold together until thoroughly combined. Fold in chocolate chips, if using (use them; you know you want to).

3. Spread batter in pan. If using chocolate-hazelnut spread (do it), drop by heaping teaspoonfuls all over top of batter and swirl in with a paring knife. Bake until just set, about 15 to 20 minutes. Let cool completely before diving in. Cover and refrigerate leftovers; they're even better cold.