Preheat oven to 350, and line a 9” x 5” loaf pan with parchment paper.

Cream almond butter, sugar, coconut oil, vanilla extract together in a mixing bowl until well-combined.. 

Add almond flour, sea salt, cinnamon, baking powder, and baking soda. Mix until well combined...the mixture should be crumbly. 

Add 2 tablespoons almond milk and continue mixing until dough forms. If necessary add 1 more tablespoon of almond milk if dough is still crumbly. Fold in chocolate chunks.

Turn blondie dough out into the loaf pan and press into an even layer.

Bake 12 to 15 minutes, until edges are golden-brown. Turn off oven, leave in hot oven an additional 5 minutes. Let rest 20 minutes before slicing and serving.