In a microwave-safe bowl, combine the almond butter and sugar-free syrup. Microwave on high for 40-45 seconds, or until soft. Let cool, then mix until smooth.

Add the unsweetened cocoa powder and stir vigorously until fully combined.

Slowly sprinkle in the coconut flour, stirring continuously, until the batter thickens to a dough-like consistency.

Line a small baking dish with parchment paper or grease lightly. Transfer the mixture into the dish and press down firmly.

Place in the refrigerator for 1-2 hours to firm up.

Once set, cut into squares and serve.