Step 1

Line an 8×8-inch pan with parchment paper and set it aside.

Step 2

In a medium bowl, mix together the almond flour, protein powder, salt, and optional coconut flakes until combined.

Step 3

Add in the almond butter, maple syrup, and vanilla. Mix until a soft cookie-dough-like batter forms. Press the dough evenly into the prepared pan. Chill in the fridge while melting the chocolate.

Step 4

In a small microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring each time until smooth and glossy. Alternatively, melt on the stovetop over low heat.

Step 5

Pour the melted chocolate over the dough, spreading it evenly. Sprinkle with flaked sea salt, if desired. Chill in the fridge for 2 hours. Once set, slice into 9–12 squares and enjoy!

Step 6

Store in the refrigerator for up to 1 week or the freezer for 3 months.