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Line a small loaf tin or square pan with baking paper.
In a bowl, combine oat flour, protein powder, ground almonds and salt.
In a separate bowl, stir nut butter, milk, maple syrup, and vanilla until smooth.
Pour wet ingredients into the dry mix and stir until thick and pliable (like cookie dough). Fold in chocolate chips.
Press firmly into the pan. Chill in the fridge for 1-2 hours until firm.
Melt chocolate with coconut oil and stir in a spoonful of nut butter. Pour over chilled bars, spread evenly and sprinkle with sea salt. Leave it in the fridge to set.
Cut into 8 bars. Store in an air-tight container in the fridge for 4-5 days or freeze individually.