In a small bowl, combine almond flour, cacao, almond butter, maple syrup, melted coconut oil, vanilla, and salt. Mix well with a fork, breaking up all the clumps until smooth. Add chocolate chips.

Press the batter into the bottom of an eight-inch square pan lined with parchment, spreading evenly.

To make the ganache, combine chocolate chips and almond milk in a microwave-safe bowl and microwave for 60 to 90 seconds, stirring every 30 seconds, just until smooth. Don’t overcook them or they’ll taste burnt.

Spread the ganache over the brownies and refrigerate to set, about 30 minutes.