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Make the cookie dough layer. In a large mixing bowl, mix together almond flour, protein powder if using, maple syrup, melted coconut oil and vanilla extract.
Add the chocolate chips. Fold in ½ cup of the chocolate chips. Note the mixture will be crumbly at first. Continue to fold the mixture until the almond flour absorbs the moisture & comes together.
Prep & chill the dough layer. Line a baking sheet with parchment paper and press the cookie dough down into about ¼” thick even layer using clean hands. Freeze for 10-15 minutes.
Melt the remaining chocolate chips. While the bark chills, melt the remaining chocolate chips in the microwave in 15-30 second increments, until fully melted. It is helpful to give the chips a stir in between heating increments so you do not burn the chocolate.
Add the chocolate topping. Pour the melted chocolate chips over the frozen bark & smooth out in an even layer. Sprinkle with flaky sea salt if desired & place back in the freezer to set for about 1 hour. Once set, break up into pieces & enjoy!