Step 1

Prep: Brush a light layer of coconut oil in your 8x8 pan by and line it with parchment paper. Set aside.

Step 2

Melt: In a medium heatproof bowl, add the 1/4 cup coconut oil and 2 cups peanut butter. Melt using a double boiler set up: Place the bowl on top of a saucepan filled halfway with water over medium heat, ensuring that the bottom of the bowl does not touch the water. Stir frequently until the peanut butter and coconut oil have melted completely and are well combined. Use hot pads to carefully remove the bowl from the heat as it will be extremely hot.

Step 3

Combine: Add 2 1/4 cup almond flour and 1/4 cup maple syrup to the melted peanut butter and mix until well combined. Transfer to the prepared 8x8 pan and smooth into an even layer using a spatula. Keep this in the fridge while you work on the chocolate topping.

Step 4

Make the topping: In a small heatproof bowl, add 1 cup semisweet chocolate chips and 2 Tbsp coconut oil. Melt using the double boiler set up, as mentioned in step Once fully melted and combined, carefully remove it from the heat and pour the mixture over the peanut butter layer. Move the pan around as you are pouring to help ensure the chocolate completely covers the peanut butter and then use your spatula to smooth into an even layer.Note: If you're planning to eat the Peanut Butter Protein Bars at room temperature, I recommend not adding the coconut oil. You can simply melt the chocolate and layer on top. When the days get hot, the chocolate mixed with the coconut oil will melt rather quickly

Step 5

Chill: Transfer the pan to the fridge until completely cooled down and set (at least 2 hours) If you are in a hurry, place in the freezer for at least an hour. Slice serve and enjoy!