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Mix together the peanut butter, honey, protein powder, vanilla, salt and oat flour. Roll into balls.
Melt the chocolate with the coconut oil. Using a toothpick, dip in the chocolate halfway, then chill in the fridge or freezer for 20-30 minutes.
Grease or line a loaf tin. Over medium heat, add blueberries and water to a pan; bring to a boil, then turn down the heat and simmer for 5-7 minutes. Stir every few minutes and slightly mash berries.
Mix remaining ingredients; they should hold together. If the mixture is too dry, slowly add more peanut butter. If too wet, add more oat flour.
Reserve ¼ cup of the mixture for topping. Pour the remaining mixture into a loaf tin and use fingers to press it together. Pour the blueberry mixture and spread it evenly. Crumble the remaining oat mixture. Refrigerate until set.
Line an 8x8 baking pan with parchment paper. Mix ½ cup peanut butter, honey and vanilla together.
Add 1 ½ cups of the oat mixture into the bottom of the dish and press.
Add ⅓ cup of peanut butter and chocolate chips to a bowl and melt.
Pour the oat mixture over the top, and crumble the remaining oat mixture evenly over it.
Drizzle with extra melted peanut butter and sprinkle with chocolate chips.
Refrigerate for 2-3 hours, then cut into squares or bars.