Preheat oven to 350.
Let the butter get to room temperature or zap in the microwave or 10 seconds until partially melted.
Add melted(ish) butter, maple syrup, egg and vanilla into a food processor. Pulse until fully mixed.
Add in coconut sugar, baking soda and almond flour into the processor. Pulse again on high until fully mixed and dough is formed.
Line an 8x8 baking dish with parchment paper and spray with non stick spray. Use a spatula to pour thick batter into the dish. It will be thick and sticky, you will need to spread it out with the back of the spatula or spoon. Shake the baking dish to even out.
Sprinkle with sea salt and chopped walnuts. Press down slightly on the walnuts so they sink into the batter.
Bake for 25 minutes. Let cool for 10. Cut into squares and enjoy!
NOTE: If you want to make this recipe into cookies, let the batter cool in the fridge for at least 30 minutes. Scoop into ice cream scooper size balls on a greased cookie sheet. Roll in your hands to make them even and press down slightly to flatten. Bake for 15 minutes. Let cool and enjoy.