1/4-1/2cupalmond milk(NOTE- For a completely allergy free bar, substitute for non dairy non nut milk**
In a large mixing bowl, combine the coconut flour, almond flour, coconut sugar, sea salt and cinnamon. Mix until combined.
Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
Press into a lined 9 x 9 inch baking dish and press firmly.
Add the melted Paleo chocolate over it and refrigerate for at least 2 hours. Remove from pan and cut into bars.
* For sweeter bars, feel free to add some extra coconut sugar or honey/agave ** Depending on the brand of coconut flour you use, you may need more or less milk- Some brands are so absorbent, you may need a full cup. I've tried these bars with tahini and almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a paleo diet.