Preheat oven to 325.
Grease a 10 inch cast iron skillet well with melted coconut oil. If you don’t have a skillet, use an 8x8 baking dish. Just grease it well.
Next, get out your blender.
Add 1 cup of the almond butter, as well as all remaining ingredients, except for the chocolate chips and sea salt flakes.
Blend on low for about 20-30 seconds, until incorporated.
You might need to use a spatula to scrape the sides down.
Transfer batter to a bowl, and add 1/2 cup of the chocolate chips.
Add to the skillet and sprinkle with remaining 1/4 cup chocolate chips.
Bake for 15-16 minutes. It will look undercooked in the center, but that’s exactly what you want.
Remove from oven and let cool for 10 minutes.
Spread remaining 2 teaspoons almond butter on top and spread with a butter knife, mixing the chocolate chips with the almond butter.