- 1 cup sugar
- 1/4 cup Spectrum® Organic Unrefined Virgin Coconut Oil
- 1 egg
- 1/2 cup MaraNatha® Maple Almond Butter
- 1/3 cup Arrowhead Mills® Coconut Flour
- 1/2 cup almond slices
Preheat oven to 350° F. Butter a 9-inch square baking dish. (Pro Tip: Line the baking pan with parchment paper and grease with a small amount of coconut oil for easy removal.)
Combine sugar and coconut oil and mix until creamy. Add egg, beat until smooth. Mix in almond butter and flour. Stir until blended.
Spread the batter into a baking dish. Sprinkle with almonds and lightly press them into batter.
Bake for 20 – 25 minutes, or until baked all the way through.