Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it with coconut oil.

In a medium bowl, whisk together 1 cup of coconut flour, ¾ cup of raw cacao powder, ½ teaspoon of baking soda, and ¼ teaspoon of sea salt.

In a separate large bowl, mix together 1 cup of almond butter, ½ cup of maple syrup, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and creamy.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.

Pour the brownie batter into your prepared pan and spread it into an even layer.

Bake for 20-25 minutes and check for doneness with a toothpick; it should come out with a few moist crumbs.

Remove from the oven and let the brownies cool in the pan for at least 15 minutes before slicing.

Slice into squares and serve; sprinkle with nuts or coconut flakes for an optional garnish.