Preparation

• Line an 8-inch square baking pan with parchment or wax paper. Clear some space in the freezer for this pan—you’ll need it later. Set aside.
• Make the Hazelnut Butter Layer: In a medium bowl, add Hazelnut Butter Layer ingredients: 1 cup hazelnut butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup + 1 tablespoon coconut flour.
• Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining.
• Drop hazelnut butter “dough” ball into the center of the prepared baking pan. Using the rubber spatula, spread dough outward, creating a smooth, even layer. Set aside.
• Make the Chocolate Topping: Use the double boiler method or the microwave. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup hazelnut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
• Pour the chocolate mixture over the hazelnut butter layer. Using a clean rubber spatula, smooth into an even layer. Tap the pan a few times to help even out the chocolate.
• Transfer pan to freezer. Freeze for 45-60 minutes, or until firm. Remove from freezer and slice into 16 squares. Enjoy!