1. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large mixing bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth and well combined.
3. Add the protein powder, almond flour, and salt. Mix until a thick, uniform dough forms with no dry spots remaining.
4. Transfer the mixture to the prepared pan and use the back of a spoon, an offset spatula, or your hands to press it into an even layer.
5. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
6. Pour the melted chocolate over the peanut butter layer and spread it evenly to the edges with an offset spatula or the back of a spoon. Sprinkle with flaky sea salt, if desired.
7. Transfer the pan to the freezer for 30–60 minutes, or until the chocolate is completely set and the bars are firm.
8. Lift the bars out of the pan using the parchment paper and slice into squares or rectangles. Enjoy immediately, or store for later.

Storage

1. Store the bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. If frozen, let the bars sit at room temperature for 5–10 minutes before enjoying for the best texture.