Preheat oven to 325°F.
Mix flax eggs.
Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
Whisk together almond butter, coconut sugar, maple syrup, and melted coconut oil.
Add cacao powder in ¼ cup increments, blending until well mixed.
Blend in vanilla, salt, and flax eggs.
Fold in almond flour.
Fold in vegan chocolate chips.
Pour batter into the pan, smoothing batter into an even layer.
Bake for 30 minutes.
Cool for about 2 hours until completely cool and slice.