Prepare the Pan: Line an 8"x4" loaf pan with parchment paper, pressing it into the corners to ensure a smooth base.

Mix the Crust Ingredients: In a mixing bowl, whisk together almond flour, cocoa powder, and salt until fully combined.

Create the Crust Dough: Add almond butter, 1 tablespoon of maple syrup, and vanilla extract to the dry mixture and combine until dough forms.

Press the Crust into the Pan: Transfer dough into the prepared loaf pan and press into an even layer, about 1/2 inch thick.

Prepare the Coconut Filling: If firm, microwave coconut cream for 10-15 seconds. Whisk with remaining maple syrup, vanilla, tapioca flour, and beet powder until smooth.

Pour the Coconut Filling: Carefully pour the filling over the crust and tap the pan on the countertop to release air bubbles.

Chill to Set: Refrigerate the pan for at least 4-6 hours or overnight until firm.

Cut and Serve: Lift the bars out using parchment overhang and cut into pieces with a warm knife.