Preheat oven to 350F

Mix almond flour, protein powder or oat flour, pure maple syrup, and oat flour together, and press into an 8x8 dish lined with parchment paper

Bake for 12-15 minutes, until top is lightly golden. Set aside to cool

Toast your coconut flakes on a skillet over low heat, stirring regularly, until lightly browned

In a bowl whisk nut butter, melted coconut oil, syrup, vanilla, and sea salt until smooth. Fold in toasted coconut flakes and toss to combine

Pour overtop shortbread cookie base and place in the freezer for 1 hour

Once firm slice into slim bars

Melt dark chocolate in 30 second intervals, stirring in between, until smooth

Dip the bottom of the cookie bars into the chocolate, allowing excess to drip off, then place on parchment paper and drizzle the tops with chocolate

Refrigerate another 10 minutes until chocolate is firm, then enjoy!

Can keep stored in the fridge for up to 5 days, or freezer up to 3 months