Line an 8x8" baking pan with parchment paper and lightly grease with oil.

Using a large bowl, combine all of the ingredients for the base of the almond butter bars. Stir well to thoroughly combine until the flours are incorporated and the mixture is firm but still creamy and spreadable.

Spread the almond butter base into the baking pan, and evenly flatten with a silicone spatula.

Using the method of your choice (I prefer a double boiler method) melt the dairy-free chocolate chips, coconut oil, and almond butter together until fully liquid.

Pour the chocolate mixture over the base of the bars until evenly coated. Transfer to the fridge and allow to set for 3 hours (or overnight).

Top the bars with flakey salt and slice into 9 large bars, or smaller bite-sized bars. Keep chilled, or store in the freezer.