Preheat the oven to 180C/350F. Line a 9 x 13-inch pan with parchment paper and set aside.
In a large mixing bowl, add all your ingredients, except for the chocolate, and whisk together until combined. Fold through the chopped chocolate.
Transfer the batter into the lined pan and bake for 20-22 minutes, or until tender on top and gooey in the middle.
Remove the bars from the oven and let them cool completely, before slicing.
TO STORE: Almond butter bars can be stored in the refrigerator, covered. The bars will keep well for at least 4 weeks. TO FREEZE: Place leftover almond butter bars in a shallow container and store them in the freezer for up to 6 months.