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Line a square baking pan with parchment paper and set aside.
In a large bowl, stir peanut butter and maple syrup until combined.
Add in almond flour and protein powder until. Consistency should be that of a thick cookie dough.
Press peanut butter mixture into pan until the surface is flat.
Melt chocolate chips and coconut oil (which adds to a smoother consistency of the chocolate) in the microwave for 45 seconds then stir and continue to microwave in 15 second intervals until metled.
Spread on top of peanut butter mixture, top with sea salt, chill in the fridge for at least 1 hour.
Remove from fridge and let come to room temperature for 10 minutes before cutting to avoid the chocolate from cracking.