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In a bowl, mix maple syrup, almond butter, and vanilla until smooth.
Add almond flour, protein powder and salt and mix until a soft dough forms.
Depending on the protein powder used, you may need to add in a little milk until you have a dough that you can press into.
Add in 1 tbsp at a time, until desired consistency is reached.
Fold in chocolate chips.
Line a baking sheet with parchment paper and press the dough into an even layer (about ¼–½ inch thick).
Pop it in the freezer while you melt the chocolate.
Microwave chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
Pour melted chocolate over the cookie dough layer and spread evenly.
Place in the freezer for 1–2 hours, or until fully set.
Remove and break into bark-style pieces with your hands or using a knife and enjoy!