Prep the Base Layer: In a medium bowl, mix together the almond flour, beeya seed cycling blends, protein powder, melted coconut oil, maple syrup, and salt until a dough forms. Press the mixture into a parchment-lined loaf pan in an even layer. Freeze while preparing the next layer.
Make the Caramel: In a separate bowl, stir together the peanut butter, maple syrup, coconut oil, and vanilla until smooth. Pour the caramel mixture over the base layer and spread evenly. Return to the freezer until set.
Add Chocolate Layer: Melt the chocolate chips and coconut oil together in a small bowl in the microwave, stirring every 30 seconds until smooth. Pour over the caramel layer and smooth the top.
Set + Slice: Freeze again for 10-15 minutes until chocolate is set. Slice into bars and store in the fridge or freezer.
