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Line a loaf pan with parchment paper and set aside.
In a mixing bowl, whisk together the coconut flour, protein powder, and salt.
In a separate bowl, add the peanut butter, maple syrup, and vanilla and stir to combine.
Pour the peanut butter mixture into the dry mix and incorporate as much as possible. It will be very dry.
Add melted coconut oil to the mix, 1 tablespoon at a time, until the mix is firm but has no dry pieces left.
Continue to mix until all of the dry mixture has been absorbed.
Fold in the dairy free chocolate chips and fully incorporate them evenly into the mixture.
Transfer the mix to the loaf pan lined with parchment.
Press down on the mix until it is evenly spread on the bottom of the loaf pan and flattened.
Refrigerate for at least 30 minutes, then remove the parchment paper and slice into 6 even bars.
Keep refrigerated and store for up to 7 days, or freeze for up to a month and thaw in the refrigerator overnight.