Preheat the oven to325° and line a 9x9 pan with parchment paper.
Make the blondies. In a large bowl, combine the almond flour, coconut flour, salt, and coconut sugar. Mix well. Add in the maple syrup, ghee, egg, and vanilla and mix until dough if formed and no dry spots remain. Divide the dough in half and press half evenly into the prepared pan.
Make the filling. In a small bowl, combine the almond butter, maple syrup, cinnamon, vanilla, and salt if using. Sitr well until creamy. Spread mixture evely over the cookie dough.
Take the remaing dough in small chunks and press it flat. Place on top of cinnamon layer and continute until all the dough is used and the cinnamon layer is covered. Gently press the top to try to seal any cracks.
Bake 23 minutes and then let cool before glazing.
Make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add the 1/4 cup to a small bowl and add in the maple syrup, vanilla, and water. Drizzle over the bars.
Bars are best stored covered in the fridge up to a week.